Ingredients for Curry Powder Trio Take Yer Pick
- 3 tablespoons ground coriander
- 3 tablespoons besan flour
- 1 tablespoon ground cumin
- Fresh Coarse Ground Black Pepper
- 1 teaspoon salt
- Ground Fenugreek
- 1 teaspoon amchur powder
- 1 teaspoon dry mustard
- Red Chili Powder
- 1 teaspoon ground cinnamon
- 2 teaspoons turmeric
- 8 crumbled dried curry leaves
- Asafoetida Powder
- 1 tablespoon ground turmeric
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground black pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- Chili Pepper
- 1/4 cup white rice
- Cumin Seed
- Coriander Seed
- 1 tablespoon black mustard seeds
- 1 tablespoon black peppercorns
- 1 tablespoon fenugreek seeds
- 1 teaspoon whole cloves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Curry Powder Trio Take Yer Pick? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Curry Powder Trio Take Yer Pick
- **Sambar Podi:**
- Combine 3 tablespoons ground coriander, 3 tablespoons besan flour, 1 tablespoon ground cumin, 1 1/2 teaspoons coarsely ground black pepper, 1 teaspoon each of salt, ground fenugreek seeds, amchur powder, dry mustard, and hot red chili powder, 1/2 teaspoon each of ground cinnamon and turmeric, 8 crumbled dried curry leaves, and 1/4 teaspoon asafetida.
- Mix thoroughly until well combined. This makes approximately 2/3 cup.
- **Basic Curry Powder:**
- Combine 5 tablespoons ground coriander seeds, 2 tablespoons ground cumin seeds, 1 tablespoon ground turmeric, 2 teaspoons ground ginger, 2 teaspoons dry mustard, 2 teaspoons ground fenugreek seeds, 1 1/2 teaspoons ground black pepper, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cardamom, and 1/2 teaspoon ground chili peppers.
- Mix thoroughly until well combined. This makes approximately 3/4 cup.
- **Poudre de Colombo:**
- Toast 1/4 cup white rice in a dry skillet over medium heat, shaking frequently, until light brown (about 5 minutes).
- Remove from skillet and let cool completely.
- In the same skillet, toast 1/4 cup cumin seeds, 1/4 cup coriander seeds, 1 tablespoon black mustard seeds, 1 tablespoon black peppercorns, 1 tablespoon fenugreek seeds, and 1 teaspoon whole cloves until fragrant (about 2-3 minutes).
- Cool the spices completely.
- Combine the toasted rice and spices. Grind to a fine powder using a spice grinder or mortar and pestle.
- Stir in 2 teaspoons turmeric. This makes approximately 1 cup.
Nutrition Information (Approximate per serving)
Sodium
104 g
Sugar
11g
Fat
14g
Carbs
45g
