Wednesday, January 17, 2007

Instant Curry Powder (ICP)

This is a recipe from my friend Geetha, who lives in India. It's a very versatile powder that can be used for almost any vegetable - dondakkaya, brinjal, potato, green beans, bottle gourd, broad beans, raw banana, bell pepper, etc. I will be referring to this powder as ICP in my future posts. Here is the recipe.

Ingredients1 1/2 cup coriander seeds
1 cup channa dal (gram dal)
1 cup red chillies
1/2 cup dry coconut flakes (unsweetened)

Method1. Dry roast the ingredients one by one in a pan.
2. Set aside to cool.
3. Make a coarse powder in the blender and store in an airtight jar.

Note: Reduce the overall spice when you are using this powder because the ICP has red chillies in it.


FH said...

OOH!! Another powder to help me speed up the process!:))Thanks.

Suma Gandlur said...


Good one. We also add jaggery to the ingredients you mentioned and make chutney powder to go with dosas and idlis.