Curry powder master recipe

1 servings

Ingredients

Quantity Ingredient
½ cup Coriander seeds
15 Dry red chili pods (Optional, see note.)
1½ teaspoon Cumin seeds
1½ teaspoon Mustard seeds
1½ teaspoon Fenugreek seeds
1½ teaspoon Black peppercorns 20 curry leaves
(dry or fresh, OPTIONAL)
3 tablespoons Turmeric powder.

Directions

Makes 1 cup.

1. Mix coriander, chili pods, cumin, mustard seeds [use black mustard seeds if you can find them], fenugreek seeds, and peppercorns in the container of an elctric blender or spice mill and grind the spices to a fine poweder in several batches, Pour into a bowl and combine well. 2. If you are using fresh curry leaves, dry them briefly (about 4 to 5 minutes) in an ungreased frying pan over low heat. Grind them in the blender and then add them to the spice powder in the bowl. 3.

Stir in the turmeric. 4. Transfer the curry powder to an airtight jar, cover tightly, and store in a cool place for up to three months.

NOTE: For mild-tasting curry powder, reduce or eliminate chili pods.

[My note: this amount of chili pods will make a very hot curry! Reduce them according to your own taste for hot food. Don't worry about the curry leaves

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