Madras Curry Powder
This recipe makes a small batch of super aromatic and hot Madras Curry Powder which you can use in your meat based recipes.
© Swasthi's Recipes
Servings: 5 to 6 tablespoons
Ingredients
- 10 dried red chilies (deseeded for less heat)
- 1 bay leaf
- 1 tablespoon (5 grams) coriander seeds
- ¼ teaspoon (½ gram) black pepper corn (use more for flavor & heat)
- 1 star anise
- 1 inch Ceylon cinnamon quill (not cassia)
- 4 cloves
- 4 green cardamoms
- 1 black cardamom
- ¾ teaspoon (2½ grams) cumin seeds
- ¾ teaspoon (2 ¼ grams) fennel seeds
- ¼ teaspoon (1 gram) fenugreek seeds
- ¼ teaspoon (1 gram) mustard seeds
- ½ tablespoon (7 grams) Bengal gram / chana dal sub with toor dal/ urad dal/ rice
- 3 sprigs curry leaves (pat dry)
- ⅛ teaspoon organic turmeric
Instructions
- On a low to medium heat, toast dried red chilies, bay leaf, coriander seeds, black pepper,star anise, cinnamon, cloves, green cardamoms and black cardamom until coriander seeds turn crunchy.
- Add cumin seeds and fennel seeds. Toast until they begin to smell earthy. Remove to a cooling tray.
- Add fenugreek seeds and toast on a low heat until they change their color to deep golden & begin to smell nutty. Stir in the mustard and toast just for a minute. Transfer to the cooling tray.
- Roast chana dal on a low to medium heat until aromatic, deep golden or light brown. Transfer to the cooling tray.
- Add the curry leaves and toast them until crisp. Turn off and transfer.
- Add the turmeric to a grinder jar along with all the cooled ingredients. Powder them fine.
- Transfer to an air tight glass jar and use as needed. If making a larger batch, store in smaller jars to retain the freshness.
