South Indian Curry Powder Food

SOUTH INDIAN CURRY POWDER

Steps:

• Fry all ingredients in a small amount of oil (tea spoon) on low heat.
• Watch for the nice aromas.
• Do not let it go too brown or burn.
• Once the fried mixture is luke warm transfer contents to blender and add a tablespoon of salt and grind to a fine powder.
• Store in air tight jar and preferably keep in the refrigerator.
• Add a spoonfull of this to any curry of your choice and let it do the magic!

CHICKEN CURRY SOUTH INDIAN STYLE

Steps:

• Marinate chicken pieces with pepper powder,turmeric,salt,lemon juice around 30 minutes.Heat oil in a pan and add bay leaf, ginger,garlic and saute for a minute.Add onion,green chillies and saute. Add salt also.Add curry leaves into this and saute.Add chopped tomatoes.Make a paste of coriander,chilly powders with 1tbsp water and add this paste into it and saute until the oil separates from it.Then add chicken pieces and saute well for 5 minutes and add 1/2 cup water .close the lid and cook in low heat for 20 minutes.Add chopped cilantro leaves and add few drops of lemon juice at the end.Do not boil after adding lemon juice,the curry tastes sour.Serve with bread,chappathi or rice.

MAKE-AT-HOME CURRY POWDER

Steps:

• Pre-heat oven to 350°F.
• De-husk the cardamom seeds. Discard the shells and gather enough of the little seeds that are inside to fill a half tablespoon.
• Place the cardamom, brown mustard, fenugreek, fennel, caraway, coriander and cumin seeds in a cake pan and bake the spices 5 to 7 minutes or until the aroma fills your kitchen! Take care not to burn them as they will turn bitter!
• Cool these down completely.
• Next, place the cooled toasted spices in the grinder and add the ground turmeric, ginger and red chili pepper flakes.
• Pulverize until powder.
• Pour through a funnel into a clean dry spice bottle and store in your pantry away from direct sunlight.
• Use in recipes that call for curry powder.