Madras Curry Powder
- 10m Prep Time
- 4m 0sCook Time
- 14m Ready In
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About 1 ⅓ cups In India, there is no such thing as a singular “curry powder,” but this blend of spices has come to be a fixture in many kitchens.
Ingredients
- 6 tablespoons coriander seeds
- ¼ cup cumin seeds
- 3 tablespoons chana dal (yellow split peas)
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 5 dried small red chile peppers
- (10 fresh or dried curry leaves)
- 2 tablespoons fenugreek seeds
- 3 tablespoons ground turmeric
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 6 tablespoons coriander seeds
- ¼ cup cumin seeds
- 3 tablespoons chana dal (yellow split peas)
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 5 dried small red chile peppers
- (10 fresh or dried curry leaves)
- 2 tablespoons fenugreek seeds
- 3 tablespoons ground turmeric
Let's Cook
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Step 1.
Combine in a dry skillet and toast over medium heat until fragrant and a shade darker, about 4 minutes: 6 tablespoons coriander seeds; ¼ cup cumin seeds; 3 tablespoons chana dal (yellow split peas); 1 tablespoon black peppercorns; 1 tablespoon mustard seeds; 5 dried small red chile peppers; (10 fresh or dried curry leaves)
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Step 2.
Transfer to bowl and stir in: 2 tablespoons fenugreek seeds
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Step 3.
Let the spices cool completely. Working in batches, grind the spices to a powder in a spice mill or coffee grinder. Return to the bowl and mix well. Stir in: 3 tablespoons ground turmeric
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Step 4.
Store in an airtight container in a cool place.
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