Malabar Curry Powder - Indian Spice Blend
The word curry was introduced by colonial Englishmen living in India and suggests a blend of spices that usually differs in composition depending on the regional recipe or ethnic group.
Aroma and taste
This curry has an intense taste. Its aroma is slightly spicy and therefore typically Indian. This delicate blend is recommended for all those who love Indian flavors and especially vegetarian dishes. These wonderful flavors, a nation that is home to many spices, will inspire you. The region of origin of this recipe used for this mixture is Malabar.
How to use
The Malabar Curry Powder, with its delicate aroma, refines especially vegetarian dishes. Serve with rice or some bread. I also use curry powder for creating delicious dips for vegetable sticks. I mix a portion of yogurt with a portion of cottage cheese and add curry powder. You can even add some Curry Powder in your salad dressing for a delicious Indian flavor.
The Malabar Coast
Malabar, also known as the Malabar Coast or the Pepper Coast, is a region on the southwest coast of the Indian Peninsula. The northern part of the state of Kerala, also popular for its pepper, as the name suggests. It stretches from Mangalore in the north to the Ponnani River in the south, between the shores of the Arabian Sea and the West Ghats Range. The name is commonly extended to the coast, which leads from Goa to Kanyakumari.
The opening to the sea and to maritime trade has created a favorable climate for religious tolerance, so that in addition to the Hindu majority, Christians, Muslims and Jews all live in peaceful coexistence. So the perfect culture lab for food recipes.
The Malabar coast and the western side of the Gati is one of the wettest regions of southern India.
For ideal storage of this spice mixture, you should fill it in a glass container with screw cap closure. Give the jars before use in bubbly boiling water for 5 minutes to sterilize them. Your spice jars should always be stored in a cool (15 ° C) dark (protected from the sun's rays, as many spices otherwise fade from the UV rays) and dry place.
Ingredients: tumeric, coriander, chili, garlic, ginger, fieno greco, cinnamon, basil, pepper, fennel, rice, cardamom, dextrose, jeera, cloves, salt, mustard
May contain traces of mustard and celery