This recipe is called “Kootupodi” in Hindi
Yield: Approximately 2 cups
This curry powder has a mild aroma that enhances flavour, and is
great for thickening those curries and soups.
Ingredients:
¼ cup dried white urad beans (dhulli urad dal), sorted
¼ cup fenugreek seeds
½ cup coriander seeds
1 cup parboiled (converted) rice
10 to 12 dried red chile peppers, such as chile de arbol,
broken
Directions:
Roast the rice, dal, fenugreek seeds, and red peppers over moderately low heat for about ten minutes, turning often, in a medium-sized cast-iron or nonstick pan. Coriander seeds should be added and cooked thoroughly.
After letting it cool, crush the mixture until a powder is obtained using a coffee or spice grinder. Put it within an airtight container and store the container in a cool, dark location for roughly 30 days at ambient temperature or one year in a refrigerator.
