Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chillies and saute for 1 - 3 minutes. In a heavy saucepan, dry-roast all the other ingredients until they each give off a strong aroma. (However, do not roast the ground turmeric.) Place all the ingredients in an electric blender or food processor. Blend into a fine powder. Store in an airtight container and use as required. Makes 7 ounces. >From Dakshin, Vegetarina Cuisine From South India by Chandra Padmanabhan. Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1 #176 by Sharon Raghavachary
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|Serving Size: 1 Serving (526g)|
|Recipe Makes: 1|
|Calories from Fat: 210 (41%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 0mg||0 %|
|Sodium 100.8mg||3 %|
|Potassium 2302.5mg||61 %|
|Total Carbohydrate 72.9g||21 %|
|Dietary Fiber 19g||76 %|
|Sugars, other 53.9g|
|Protein 21.3g||30 %|
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Calories per serving: 514
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