Curry Powder is a pulverized blend of up to 20 spices, herbs and seeds that varies greatly depending on the region and the cook. Some common ingredients include cayenne, cinnamon, coriander, cloves, cumin, fennel seeds, ground mustard, nutmeg and turmeric (which gives curry its distinctive yellow color).

Commercial prepared curry powders are widely available. Authentic Indian cooks create their own curry mixtures. They select, toast, grind and mix them fresh each day, depending on the particular palate or dish being prepared.

Ingredients:
1 (24-ounce) jar apple sauce
1 envelope (1.2 oz. package) onion soup mix
1/4 cup plain non-fat yogurt or fat free sour cream
1 tablespoon curry powder

Directions:
In medium bowl, combine apple sauce, onion soup mix, yogurt and curry powder.

Cover; refrigerate 1 hour before serving.

Serve with assorted sliced fresh vegetables.

Store, covered, in refrigerator.

Per 2-tablespoon serving:
Calories 25
Total fat: 0 grams

In a small skillet, over medium-low heat, toast spices separately as follows shaking pan until they are slightly darkened and fragrant:

• coriander seeds, 5 to 6 minutes
• white cassia barks, cloves, nutmeg 2 to 3 minutes
• fennel, cumin and anise seeds 1 to 2 minutes
• fenugreek seeds, 30 seconds
• turmeric and cayenne, just until a shade darker, 10 seconds

In clean coffee grinder, grind your toasted spices (except turmeric and cayenne) and black and green cardamom to a fine powder. Strain through a fine sieve into a bowl. Return any coarse bits to your grinder and grind until fine; add to bowl. Mix in turmeric and cayenne. Let cool completely.

Make ahead and keep in an airtight container in cool, dark, dry place for up to a month) Makes 1/2 cup curry.

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