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Madras Curry Powder
| Main ingredients | Coriander seeds, Black peppercorns, Fenugreek seeds, Fennel seeds, Cloves, Cinnamon, Green cardamoms, Black cardamoms, Dried red chillies, Curry leaves, Garlic, Onion |
| Cuisine | South Indian |
| Course | Powders |
| Prep time | 10-15 minutes |
| Cook time | 5-10 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Veg |
Ingredients
- 1 cup coriander seeds
- 1 tablespoon black peppercorns
- 1 teaspoon fenugreek seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 10-12 cloves
- 1 teaspoon mustard seeds
- 1 inch cinnamon
- 10-12 green cardamoms
- 10-12 dried red chillies
- 20-25 curry leaves
- 2 bay leaves
- ½ teaspoon asafoetida (hing)
- 6-8 garlic cloves, sliced and fried
- ¼ cup fried onions
- 1½ tablespoons turmeric powder
- Salt to taste
Method
- Heat a earthenware pot, add coriander seeds, black peppercorns, fenugreek seeds, cumin seeds, fennel seeds, cloves, mustard seeds, cinnamon, green cardamoms and dried red chillies and dry roast for 2-3 minutes.
- Add curry leaves and bay leaves and dry roast for 1 minute.
- Add asafoetida and mix well. Transfer into a bowl and allow to cool down to room temperature.
- Add fried garlic and fried onions and mix well.
- Transfer into a blender jar, add turmeric powder and salt and grind to fine powder.
- Transfer into a bowl and let it cool completely. Store in an airtight container and use as required.
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