Curry Powder Trio (Take Yer Pick!)

Ingredients

• 1 teaspoon amchur powder 
• 0.3 teaspoon asafetida 
• 3 tablespoons bob's mill garbanzo bean flour (chickpea)
• 1 tablespoon mustard seeds shopping list black
• 1 tablespoon peppercorns black
• 0.3 cup coriander seeds 
• 0.3 cup cumin seeds 
• 8  curry leaves dried crumbled
• 1 teaspoon ground mustard dry
• 2 teaspoons ground mustard dry
• 1 tablespoon fenugreek seeds 
• 0.5 teaspoon ground cardamom 
• 0.5 teaspoon chili powder 
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground cloves 
• 3 tablespoons ground coriander 
• 5 tablespoons ground coriander 
• 1 tablespoon ground cumin 
• 2 tablespoons ground cumin 
• 1 teaspoon ground fenugreek 
• 2 teaspoons ground fenugreek 
• 2 teaspoons ground ginger 
• 1.5 teaspoons pepper black
• 1.5 teaspoons pepper fresh black
• 1 tablespoon turmeric 
• 1 teaspoon chili powder red hot
• 1 teaspoon salt 
• 0.5 teaspoon turmeric 
• 2 teaspoons turmeric 
• 0.3 cup rice white
• 0.3 cup rice white

Equipment

• frying pan

Directions

1. To make sambar podi --
2. Combine 3 tablespoons ground coriander; 3 tablespoons besan (chickpea) flour; 1 tablespoon ground cumin; 1 1/2 teaspoons coarsely ground black pepper; 1 teaspoon each salt, ground fenugreek seeds, amchur powder, dry mustard, and hot red chile powder; 1/2 teaspoon each ground cinnamon and turmeric; 8 crumbled dried curry leaves; and 1/4 teaspoon asafetida. Makes about 2/3 cup.To make a basic curry powder --
3. Combine 5 tablespoons ground coriander seeds, 2 tablespoons ground cumin seeds, 1 tablespoon ground turmeric, 2 teaspoons ground ginger, 2 teaspoons dry mustard, 2 teaspoons ground fenugreek seeds, 1 1/2 teaspoons ground black pepper, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cardamom, and 1/2 teaspoon ground chile peppers. Makes about 3/4 cup.To make poudre de Colombo -- Toast 1/4 cup white rice in a dry skillet over medium heat, shaking frequently, until light brown, about 5 minutes.
4. Remove and cool. In the same skillet, toast 1/4 cup cumin seeds; 1/4 cup coriander seeds; 1 tablespoon each black mustard seeds, black peppercorns, and fenugreek seeds; and 1 teaspoon whole cloves until lightly toasted and fragrant, about 2 to 3 minutes. Cool the spices, combine with the rice, and grind to a fine powder. Stir in 2 teaspoons turmeric. Makes about 1 cup.