Indian•budget

Madras Curry Powder

Toast, grind, and enjoy your own Madras Curry Powder, adding a bit of sweet and earthy heat to stir-fries, curries, sauces, and soups!

Ingredients

Quantities are shown as originally provided.

6 dried Kashmiri chiles ((3 teaspoon ground kashmiri chili powder))
4- inch piece of cassia bark or cinnamon stick ((1 1/2 teaspoons ground cinnamon))
20 whole green cardamom pods ((1 teaspoon ground cardamom))
1 teaspoon whole black peppercorns ((1 teaspoon ground black pepper))
2 tablespoons coriander seeds ((4 1/2 teaspoons ground coriander))
1 tablespoon cumin seeds ((2 1/4 teaspoon ground cumin))
2 teaspoon fenugreek seeds ((1 1/2 teaspoons ground fenugreek))
1 teaspoon mustard seeds ((1 teaspoon dry mustard))
30 dried curry leaves
2 tablespoons ground turmeric

1
Toast the chiles in a dry skillet over medium heat for 30 seconds, shaking the pan to move around. Add the cassia bark (cinnamon stick), cardamom and peppercorns and toast another 30 seconds.
2
Next add the coriander, cumin, fenugreek and mustard seeds, toast for 1 minute.
3
Transfer the spices to a plate and let cool completely.
4
Transfer to a spice grinder. Add the dried curry leaves and turmeric. Grind to a fine powder.
5
Store in an airtight container and use within three months for maximum freshness.