Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------INDIAN--------------------------------
2 Dried red chilies 1/2 oz Black peppercorns
1 oz Coriander seeds 2 Curry leaves
1/2 oz Cumin seeds 1/2 ts Ground ginger
1 ts Black mustard seeds 1 ts Turmeric

Seed the chilies. Dry roast the whole spices unti lthey darken. cool,
then grind to a powder. Dry roast the curry leaves in the pan for a
few minutes, then grind and add them to the mixture with the ging er
and turmeric, blending well. Stored in an airtight container, it will
keep for 3-4 months.

A fragrant, fairly hot blend used to flavor lamb and pork dishes.

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 108
Submitted By DIANE LAZARUS On 02-17-95

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