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Beyond Curry Powder: Tamil Nadu Curry Powder

The seasoning blends of India.
By David Merrill
February/March 1993
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The flavor of toasted and ground spices will fill your kitchen when you make this masala. A blend similar to this one from South India may have inspired the British in their attempts to re-create the ultimate Indian “curry powder”.

• 2 tablespoons cumin seeds
• 2 tablespoons black mustard seeds
• 1/2 tablespoon fenugreek seeds
• 1/2 tablespoon split urad dal or yellow split peas
• 25 to 30 fresh curry leaves
• 1 teaspoon black peppercorns
• 6 to 8 whole dry chili pods
• 1/3 cup ground coriander
• 2 tablespoons ground turmeric

Toast the cumin, black mustard, and fenugreek seeds, the split dal, and the fresh curry leaves. Add the peppercorns and chili pods and grind the mixture to a fine powder. Add ­coriander and turmeric and mix well.

— David Merrill is managing editor of The Herb Companion and a great lover of spicy foods. 

For more recipes from Beyond Curry Powderclick here.








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