Provence to Pondicherry by Tessa Kiros

Author:Tessa Kiros
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille
Published: 2016-10-10T04:00:00+00:00

ESSENTIAL FLAVOURINGS

The following recipes are traditional starting points in the cuisine of Pondicherry. Like all Indian cooking, the many spices and ingredients used add characteristic depth of flavour.

KUZHAMBU THOOL

A mixture of spices like this is regularly used in Pondicherry cooking, and here is my friend Ashok’s recipe – a nice, hot version that adds a lovely layer to a dish. It is called a thool in powdered form, but can be called a masala also. You will need a spice or coffee grinder to grind it finely. Traditionally, these spices are put in the strong sun to roast before grinding.

Makes about ¾ cup

3 tablespoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon black peppercorns

2½ teaspoons fenugreek seeds

2½ teaspoons toor dal

2½ teaspoons peeled urad dal

10g (¼oz) large dried red chillies, broken up, seeds included

2½ teaspoons ground turmeric

Put everything except the chillies and turmeric into a frying pan and dry-roast over a low heat for a few minutes until aromatic, adding the chillies for the last 10 seconds or so as they have a tendency to burn. Stir the turmeric through.

Grind to a powder in a spice grinder, in batches if necessary. Store in an airtight container, away from heat or light.

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