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Curry Powder

Curry Powder

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Published by Mahendar Vanam
curry powder
curry powder

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Published by: Mahendar Vanam on Jul 08, 2013
Copyright:Attribution Non-commercial


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How to Make Curry Powder

You can create some delicious dishes with commercial curry powder, but making your own curry spice mix is much more fun and the sign of a true connoisseur. Our guide to mixing and grinding your own mixture will introduce you to the spices you'll need and the process you'll follow in order to make your own Indian delights.

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How to Make Curry Powder Introduction Step 1: What You'll Need Step 2: Toast Your Spices Step 3: Create a Base Step 4: Grind Your Spices Step 5: Adjust Your Mixture Step 6: Use Your Curry Powder Conclusion

You can create some delicious dishes with commercial curry powder, but making your own curry spice mix is much more fun and the sign of a true connoisseur. Our guide to mixing and grinding your own mixture will introduce you to the spices you'll need and the process you'll follow in order to make your own Indian delights. Read on to learn more about how to make curry powder. Making your own curry powder, rather than buying a glass jar of commercial curry powder at the grocery store, allows you to tailor the flavor of your curry to your own peculiar palate. Explore the spices that go into making curry powder to discover just what it is that draws you to that magical yellow dust

Step 1: What You'll Need
Spices. (Creative Commons photo by Laura)

No one recipe exists for curry powder. In fact, in India, the composition of a curry powder depends on the region in which it is made and what ingredients are readily available. You can

stirring to prevent scorching. or experiment to find your perfect combination. To bake: 1. 2. slightly sweet Caraway seeds (optional)—strong anise flavor Ginger (optional)—sweet and spicy. Preheat oven to 350°. Turmeric—brightly yellow with an earthy bitterness Fenugreek seeds (almost always included. cassia is sometimes sold as cinnamon. red pepper is made from dried chili peppers Mustard seeds or dry mustard (optional but usually included)—sharp.follow an exact recipe. distinct flavor. earthy aroma important to the overall flavor of the curry powder Ground or flake pepper (black. Bake seeds for up to 7 minutes. You can also dry roast your chili peppers. 1. until well toasted. red or a combination included in most recipes)—white pepper is made from the same plant as black pepper but has a milder flavor. . distinct flavor Cardamom (optional)—expensive member of the ginger family with a sweet. Put seeds and cardamom pods in an oven-safe container. or mortar and pestle to grind spices Cake or sauté pan to toast spices (optional) Step 2: Toast Your Spices Cardamom Seeds. You may also want to bake the other seeds you intend to use or toast them in a saucepan. 3. blender. Cardamom pods must at least be husked to obtain the seeds before use. though Alton Brown has his own way of doing things)—a sweet. 2. Put seeds and cardamom pods in a pan. To dry roast: 1. best to use fresh Cinnamon (optional)—sweet and flavorful. white. yellow seed to be used with caution Cumin—strong. Equipment   Coffee or spice grinder. to be used in small amounts Mace (optional)—made from same plant as nutmeg with lighter flavor Curry leaves (optional)—aromatic leaves typical in southern Indian curries. such as those listed below in the Resources section. 2. Ingredients               Coriander seeds—lightly sweet with hints of citrus and mint. (Creative Commons photo by Zoya)  Some recipes suggest toasting certain spices before including them in the mixture. but not as flavorful as the real thing Cloves (optional)—strong. Heat on medium burner. if not toasted. flowery aroma Fennel seeds (optional)—weaker licorice flavor than anise.

or fennel. Start by including the most common ingredients. 3. Step 5: Adjust Your Mixture Store-bought Curry Powder. If not. try adding some more pepper or ginger. as well as 1/2 tablespoon of fenugreek. add them now. you have a curry mixture. 1 teaspoon mace Tip: Once you've completed your base. Start with a tablespoon each of coriander. cumin. while others use ground white or black pepper. Consult a reference such as McCormick's Enspicelopedia for the properties of different spices. Make sure that whatever instrument you use effectively grinds the hard seed shells. you can begin composing your curry powder.Step 3: Create a Base  Once you've toasted any spices you choose. Simply grind the mixture into a powder before using it. Hopefully. Variations on curry powder less commonly call for: 1. . Coffee Grinder or Spice Grinder or Blender or Mortar and Pestle 1. You can stop here if you're satisfied with the results. If you know what optional spices you want to include in your powder. Use one of the following items to do so. 1/2 teaspoon cloves 4. Some typical additions include: 1. 1/2 teaspoon caraway seeds 2. you'll like your own mixture at least equally well. 3. try to determine what the commercial mixture has that you like and your mixture lacks. Smell and taste different spices singly to decide if you want to add more of them to your mixture. you'll need to grind your spices to create a powder. cardamom. and turmeric. Step 4: Grind Your Spices  If you aren't using pre-ground spices. Add a couple teaspoons each of dry mustard or mustard seeds and ground pepper. 4. try adding ginger. If your mixture isn't spicy enough. 1. 2 teaspoons ginger 4. If you want a sweeter mixture. 4. 1/2 tablespoon fennel seeds 3. 2. Many recipes call for red chili pepper flakes. 1. cinnamon. (Creative Commons photo by David Van Horn)  Compare your mixture to a curry powder that you've tried and liked. 1/2 teaspoon cardamom 2. 1 teaspoon cinnamon 3. 2. 2. 3.

Perhaps you find certain spices work best when currying lamb. Your unground mixture should stay fresh for 6 months. either in powder form or un-ground. Step 6: Use Your Curry Powder  Once you've created the perfect curry mixture. try adding turmeric. while your ground powder will only last for two. while others are perfect for curried chicken. To make your powder more yellow. You can always add more of the base ingredients as well. it's time to put it to use in a delicious recipe. you can make different curries for different recipes.5. in an airtight jar. Keep your curry mixture. 6.  This Blog Linked From Here The Web . or mustard. Curry Recipes      Epicurious: Curry Cumin Popovers Food & Wine: Aromatic Yellow Curry Sauce FoodNetwork. cumin.com: Singapore Pork Satay with Lemon-Curry Rice Martha Stewart: Chicken Curry PBS: Julia Child's Curry of Spinach and Eggplant Conclusion  Once you've made your first curry mixture.

and fragrant. growing 4-6 m tall.  . The leaves are pinnate. Other names include Kari Patta (Hindi). which is native to India. Their form is small and narrow and they somewhat resemble the leaves of the Neem tree. each leaflet 2-4 cm long and 1-2 cm broad. Kadhi Patta (Marathi). Bhursunga Patra (Oriya). 2008 Uses of Curry leaves   The Curry Tree or Kadipatta or Sweet Neem leaf (Murraya koenigii ) is a tropical to sub-tropical tree in the family Rutaceae.  DEC 16. with a trunk up to 40 cm diameter. Its leaves are highly aromatic and are used as a herb. The small black. The flowers are small white. In Tamil and Malayalam it is known as Karuveppilai. shiny berries are edible. noroxingha (Assamese). It is a small tree. ilai meaning leaves and veppilai meaning Neem leaf. with 11-21 leaflets. but their seeds are poisonous.

with lime juice and sugar.Mithho Limdo (Gujarati) and Karapincha (Sinhalese).  Digestive Disorders Fresh juice of curry leaves. they have a short shelf life though they may be stored in a freezer for quite some time. Curry leaves are an essential ingredient in South Indian dishes. They are commonly used as seasoning in Indian and Sri Lankan cooking. The juice extracted from 15 grams of leaves may be taken with buttermilk. Its antidiabetic properties are supported by scientific research. skin conditions and diabetes.  Curry leaves possess the qualities of a herbal tonic. They are also used as a mild laxative. The leaves may be taken mixed with other mild tasting herbs. can also be taken on an empty stomach with beneficial results in case of stomach upsets. They strengthen the functions of stomach and promote its action. ground to a fine paste and mixed with buttermilk.  Curry leaf is used in South Asian traditional medicine to treat the digestive system. In their fresh form. though the aroma is inferior. Kariveppilai podi is very popular in Tamil Nadu. nausea and vomiting due to indigestion and excessive use of fats. They are also available dried. One or two teaspoons of juice of these leaves mixed with a teaspoon of lime juice may be taken in these conditions.though they lose much of flavour. . is an effective medicine in the treatment of morning sickness. much like bay leaves and especially in curries with fish or coconut milk. The curry leaves.

but purple when ripe. A teaspoon of the powder or the decoction of the dry bark should be given with cold water in this condition.  The leaves can be used in the form of chutney or the juice may be squeezed and taken inbuttermilk or lassi. the diabetic patients stop passing sugar in urine. They should be applied as a poultice over the affected areas. As the weight drops. The bark of the tree is also useful in bilious vomiting.  Bums and Bruises Curry leaves can be effectively used to treat burns.  Diabetes Eating 10 fresh fully grown curry leaves every morning for three months is said to prevent diabetes due to heredity factors.Tender curry leaves are useful in diarrhoea. dysentery and piles. Kidney Disorders The root of the curry plant also has medicinal properties. as the leaves have weight reducing properties. They are green when raw. Juice of these berries mixed . are edible. They should be taken. which are berries. The juice of the root can be taken to relieve pain associated with the kidneys.  Insect Bites Fruits of the tree. bruises and skin eruptions. mixed with honey. It also cures diabetes due to obesity.

Curry leaves are main ingredients in seasoning. Chutney can be made by mixing the leaves with coriander leaves.with equal proportion of lime-juice.  Hair Tonic: When the leaves are boiled in coconut oil Ii they are reduced to a blackened residue. the oil forms excellent hair tonic to stimulate hair growth and in retaining the natural pigmentation. stimulant and antiflatulent. The leaves. rasam curries and non vegetarian dishes . Curry leaves have been used for centuries in South India and natural flavouring agent in sambar. is an effective fluid for external application in insect stings and bites of poisonous creatures. . coconut scrapings and tomatoes. bark and the root of the curry plant are use in indigenous medicine as a tonic.

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