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Curry powder is a spice mix of widely varying composition based on South Asian cuisine.
Curry powder is a pre-packaged blend of spices, leaning heavily on turmeric for colour, cumin for flavour, and dried chillies for heat. The curry powder is the Western cook’s shortcut to bold Indian flavour. The word "curry" is derived from the Tamil word Kari meaning "sauce, relish for rice".
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About Recipe
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Curry powder is a pre-packaged blend of spices, leaning heavily on turmeric for colour, cumin for flavour, and dried chillies for heat. The curry powder is the Western cook’s shortcut to bold Indian flavour. The word "curry" is derived from the Tamil word Kari meaning "sauce, relish for rice".
Turmeric powder (curcuma longa), is a bright yellow powder made by grinding of mature underground stems, used for colouring and flavouring food and cosmetic purposes. It is loaded with many healthy nutrients such as protein, calcium, cooper, iron etc., so it is often used to treat a wide variety of health problems.
Today Cumin is cultivated and grown in many countries like India, Iran, Saudi Arabia, Mexico and China. It is quite easy to grow and adapts well in many climates. The strong aromatic smell and warm, bitter taste of Cumin fruits are due to the presence of a volatile oil, cumin aldehyde, which exists in the proportion 2.5 to 4%. It is used mainly where highly spiced foods are preferred like cheeses, pickles, sausages, soups, stews, stuffing, rice and bean dishes, and liqueurs.
Dried chillies, have been a part of the human diet. India is now the largest producer of chillies in the world. These are available throughout the year to add zest to flavourful dishes around the world and health to those brave enough to risk their fiery heat. This is the plant that puts fire on your tongue and maybe even a tear in your eye when you eat spicy Mexican, simmering Szechuan, smoldering Indian, or torrid Thai food. Chili peppers belong to the family of foods bearing the Latin name Capsicum.
Preparing tips:
Health tips:
It goes well with rice, idli, chapathi….. Very delicious food….must try!!!
Tropically Happy! Posted on Tue May 28 2013
Could you please make a video on something you use on almost every recipe-the curry leaves? Is there a way to dry them? For those of us who are trying to cook your recipes, the ingredient that is always missing, and which every Indian says gives the
Reply 0 - Repliesbagelboi66 Posted on Tue May 28 2013
Thank you Chef. This video is very helpful to me, so I am adding it to my favorites. Do you have a video for the technique how to cook those crispy onions? I have seen you use them several times and I want to use them too.
Reply 0 - RepliesParee PREITY Posted on Tue May 28 2013
Give us a good measurement for allllllllll your recipes please.
Reply 0 - RepliesLuc Lue Posted on Tue May 28 2013
I love your food and the way you teach us, thank you very much. Where do you live? so I can take Indian cooking classes I bet your wonderful. Thanks again.
Reply 0 - Repliesfunkynaz1 Posted on Tue May 28 2013
Thank you for this video. You are fantastic!.. Also I didn't know the difference between Garam Masala an curry powder.. Thank you!
Reply 0 - RepliesCowTaurog Posted on Tue May 28 2013
All the indian people I know would slap me into next week if I ever used the crap "curry powder" that you find in a tiny little plastic jar here in the US. I like making my own, mainly tumeric and chili powder more than anything. Great on b
Reply 0 - RepliesArfan Ather Posted on Tue May 28 2013
chef very nice,share with us as well how to fry onions perfectly as u added in ur curry powder.thx
Reply 0 - RepliesSanjay Singh Posted on Tue May 28 2013
he has done it already, years ago. search for 'biryani onions'
Reply 0 - Replies
Catherine Posted on Wed Jul 05 2017
Dear Sir, I am from Malaysia. We have only white cardamon. We do not have green cardamon. Will it affect the taste of the curry powder or is there any subtitute? Please advice.
Reply 0 - Replies