Tamil curry powder is southern Indian blend. It is used to flavor rice or is stirred into a vegetable curry just before serving.
- 10 sprigs of curry leaves
- 1 tbsp sunflower oil
- 1 tbsp coriander seeds
- 3 dried hot chile peppers
- pinch of asafetida
- 1 tsp toor dal (yellow lentils)
- 1 tsp urad dal (split black lentils)
Directions: strip the leaves from the stems and fry in the oil till lightly coloured. Remove from the pan and fry the other items till they change colour, stirring and shaking the pan. Let cool. Grind the curry leaves; add the other ingredients and grind to a powder. Store in an airtight container for up to 2 weeks.