Spicy hyderabad-style curry powder

1 Cup

Ingredients

Quantity Ingredient
20 Green cardamon pods
2 Cinnamon sticks, broken into pieces
5 Bay leaves
½ teaspoon Cloves
¼ teaspoon Grated nutmeg
2 tablespoons Aniseed
1 teaspoon Black peppercorns
5 Dried red chilies
10 Dried curry leaves
6 tablespoons Coriander seeds
3 tablespoons Cumin seeds
3 tablespoons Turmeric
1 tablespoon Fenugreek seeds
2 tablespoons Black mustard seeds

Directions

Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.

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