There can be different permutation and combinations of spices to make curry powder so do not get confused. This curry powder recipe was shared with me by one of the faculties when I was doinga baking course, this recipe has easily available spices and no complicated procedure. I use it to season Kofta curries, Dals or chicken dishes and just a small teaspoon of it is enough. While making Curry Powder or any other spice mix is very specific about the measurement, for that purpose I would suggest either use measuring cups and spoons or weighing machine.
Ingredients
- ▢ 100 gram coriander seeds
- ▢ 50 gram cumin seeds
- ▢ 20 gram turmeric powder
- ▢ 10 gram black peppercorns
- ▢ 1 inch piece of cinnamon
- ▢ 10 cloves
- ▢ 1 blade of mace
- ▢ 2 whole star anise
- ▢ 1 whole nutmeg
- ▢ 5 green cardamom
Instructions
- In a cast iron skillet ( Buy it here ) dry roast all the whole spices except turmeric till fragrant and light brown in color. Turn off the heat. Let the roasted spices cool down for few minutes.
- In a mixer ( Buy it here ) blend the roasted spices along with turmeric to a coarse powder.
- If you prefer sieve the powder to get fine consistency curry powder.
- Store Curry Powder in an airtight container at room temperature. Make sure to use clean and dry spoon to scoop out curry powder.
Recipe Notes:
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Homemade Curry Powder Recipe
Ingredients
- 100 gram coriander seeds
- 50 gram cumin seeds
- 20 gram turmeric powder
- 10 gram black peppercorns
- 1 inch piece of cinnamon
- 10 cloves
- 1 blade of mace
- 2 whole star anise
- 1 whole nutmeg
- 5 green cardamom
Instructions
- In a cast iron skillet ( Buy it here ) dry roast all the whole spices except turmeric till fragrant and light brown in color. Turn off the heat. Let the roasted spices cool down for few minutes.
- In a mixer ( Buy it here ) blend the roasted spices along with turmeric to a coarse powder.
- If you prefer sieve the powder to get fine consistency curry powder.
- Store Curry Powder in an airtight container at room temperature. Make sure to use clean and dry spoon to scoop out curry powder.
Notes
Ingredients
- ▢ ½ Cup coriander seeds
- ▢ 2 tablespoon cumin seeds
- ▢ 12 - 15 dry red chilies
- ▢ 1 ½ teaspoon fenugreek seeds methi dana
- ▢ 1 tablespoon black peppercorn
- ▢ 2 tablespoon chana dal
- ▢ 1 tablespoon white urad dal
- ▢ ⅓ Cup dry curry leaves
- ▢ ½ tablespoon mustard seeds rai
- ▢ ½ teaspoon asafoetida hing
- ▢ ½ tablespoon turmeric powder
Instructions
- Measure all the ingredients and set aside.
- Dry roast red chillies till the chillies turn crisp. Set aside.
- Dry roast coriander and cumin seeds over medium heat till the aroma is released.
- Then dry roast the dals, each separately till golden brown and set aside.
- Dry roast fenugreek seeds, peppercorns, for 3 - 5 minutes. Set aside.
- Next dry roast the curry leaves till they turn crisp.
- At last, dry roast mustard seeds and hing. Once seeds start spluttering turn off the heat.
- Collect all the ingredients and let them cool down.
- Now add all the roasted ingredients along with the turmeric powder in the grinder.
- Blend to a smooth powder. If your mixer jar is small in size, grind the masala in batches.
- Spread the Sambar Podi in a plate and set aside to cool down.
- Store in an airtight container at room temperature.
Nutrition
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