Colombo powder
Print recipe| Serves | 1 cup |
| Prep time | 10 minutes |
Ingredients
- 1/4 cup uncooked rice
- 1/4 cup cumin seeds
- 1.4 cups coriander seeds
- 1 tablespoon black mustard seeds ((yellow or brown work too))
- 1 tablespoon black peppercorn
- 1 tablespoon fenugreek seeds
- 1 tablespoon whole cloves
- 1/4 cup turmeric
Directions
| 1. | Toast the rice over medium heat in a dry skillet until a lightly golden. Shake the pan often to prevent burning. This will take about 5 minutes. Transfer the rice to a plate or platter to cool. |
| 2. | Place the remaining spices, except the turmeric, into the skillet and cook over medium heat until fragrant and toasty. Shake the pan often to prevent burning. This will take about 3 minutes. Transfer the mixture to a plate or platter to cool. |
| 3. | Place the cooled rice and spices into a spice mill, blender, or food processor. Grind into a fine powder. Place the powder into a bowl and thoroughly stir in the turmeric. |
| 4. | Now you have Colombo powder. Store the seasoning in an airtight jar, container, or sealed baggie. Be sure to label it and record the date you made it. The powder will keep for several months |
Note
Adapted from: http://latinfood.about.com/od/seasoningmarinade/r/Colombo-Powder-Seasoning-Recipe.htm
