Follow these steps for perfect results
cumin seeds
mustard seeds, black
fenugreek seeds
split urad dal
curry leaves
black peppercorns
hot chili pod dry
coriander ground
turmeric ground
Toast cumin seeds, black mustard seeds, fenugreek seeds, split urad dal, and curry leaves in a dry pan over low heat for 5-7 minutes, until fragrant and slightly darkened.
Add black peppercorns and dry chili pods to the toasted spices.
Grind the toasted spices to a fine powder using a spice grinder, coffee mill, or blender.
Pass the ground spices through a fine sieve to remove any large particles.
Add ground coriander and ground turmeric to the sifted spices.
Mix all ingredients well to combine.
Store the curry powder in an airtight glass container away from moisture, light, and heat for up to 4 months.
Expert advice for the best results
Toast spices until fragrant, but be careful not to burn them.
Adjust the amount of chili pods to your desired level of spiciness.
For best results, use fresh, high-quality spices.
Everything you need to know before you start
5 minutes
Can be made ahead and stored for several months.
Store in a glass jar, visible spices are beautiful.
Use as a rub for meats
Add to vegetable dishes
Stir into yogurt for a flavorful dip
Complements the spice.
Discover the story behind this recipe
Commonly used in South Indian cuisine
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