African Vegetable Curry Powder

Title:
African Vegetable Curry Powder

Yield:
1 Servings

Categories:
Condiment




Ingredients:





     1 c  Coriander


     1 c  Dry red chiles


   1/4 c  Turmeric


     1 ts Black pepper


     1 ts Cumin


     1 ts Mustard seeds


     2 ts Bengal gram dhal


     1 ts Black gram dhal


     1 ts Green gram dhal


     1 ts Fenugreek






 Curry powders are an important part of African cooking due to the heavy


 influence of Arabic and Indian cuisine in Africa. Curry powders are made


 from different proportions of spices, dried and ground. Spices can be dried


 in the sun for two to three days, in a low temperature oven, or on top of


 the stove in a dry skillet. If using a skillet be sure to shake the spices


 constantly so they don't burn. Grinding is usually done with a mortar and


 pestle. Curry powders are not necessarily hot, they are made that way by


 the addition of chili peppers. Dry spices, grind to a powder and bottle in


 a airtight container. Use 2 teas. to every 200 g or 1/2 lb vegetable.


 


 NOTES : MasterCook formatted by Garry Howard, Cambridge, MA


 garhow@hpubmaa.esr.hp.com


 Recipe by: Mrarchway@aol.com


 


 Posted to MC-Recipe Digest V1 #1028 by Walt Gray 
on


 Jan 21, 1998