Colombo Powder (French West Indies "Curry Powder")
INGREDIENTS:
3 tb Vegetable oil 3/4 c Chopped onion
1 ts Mustard seed 3/4 c Diced boiling potato
1/4 ts Asafetida 3/4 ts Ground turmeric
1 sm Dried red chili; halved 3/4 c Frozen peas; thawed
1 Serrano chili; minced 1 1/2 ts Salt
1 ts Ground cumin 1 ts Sugar
1 ts Dried curry leaves 1/4 c Fresh lemon or lime juice
1/2 ts Minced fresh ginger 2 c Poha (thick flaked rice)
6 Whole black peppercorns 1/3 c Chopped cilantro
3 Whole cloves 2 tb Unsweetened grated coconut
3 tb Vegetable oil 3/4 c Chopped onion
1 ts Mustard seed 3/4 c Diced boiling potato
1/4 ts Asafetida 3/4 ts Ground turmeric
1 sm Dried red chili; halved 3/4 c Frozen peas; thawed
1 Serrano chili; minced 1 1/2 ts Salt
1 ts Ground cumin 1 ts Sugar
1 ts Dried curry leaves 1/4 c Fresh lemon or lime juice
1/2 ts Minced fresh ginger 2 c Poha (thick flaked rice)
6 Whole black peppercorns 1/3 c Chopped cilantro
3 Whole cloves 2 tb Unsweetened grated coconut
In a heavy large saucepan, heat oil over high heat. Add mustard seeds and cover immediately. When seeds stop popping, add asafetida. Immediately reduce heat to medium. Add chilies, cumin, curry leaves, ginger, peppercorns and cloves and stir 1 minute. Reduce heat to medium. Add onion and cook until soft and translucent, stirring frequently, about 8 minutes. Add potato and turmeric. Cover and cook until potato is almost tender, stirring occasionally, about 10 minutes. Add peas. Cover and cook 5 minutes.
Combine salt, sugar and juice. Stir until salt and sugar are dissolved. In a colander, rinse poha under cold water. Place poha, juice mixture, cilantro and coconut in a saucepan and stir gently, being careful not to break rice flakes. Transfer to platter and serve.
Combine salt, sugar and juice. Stir until salt and sugar are dissolved. In a colander, rinse poha under cold water. Place poha, juice mixture, cilantro and coconut in a saucepan and stir gently, being careful not to break rice flakes. Transfer to platter and serve.