Homemade Madras Curry Powder
A fiery, bold seasoning blend
Servings 32 servings
Calories 18kcal
Ingredients
- 8 kashmiri chilies
- 1/4 cup coriander seeds
- 1/4 cup ground turmeric
- 20 cardamom pods
- 20 dried curry leaves
- 2 cinnamon sticks 4 inches long (or cassia bark of a comparable amount)
- 2 tablespoons cumin seeds
- 2 tablespoons fenugreek seeds
- 1 tablespoon black peppercorns
- 1 tablespoon cayenne pepper powder optional
Instructions
- In a pan over medium heat, add the kashmiri chilies, coriander seeds, cumin seeds, cinnamon (or cassia bark), cardamom pods, fenugreek seeds, and black peppercorns. Stir often until fragrant (30 seconds to 1 minutes).
- Transfer the spices from the pan to a large mortar or spice grinder. Crush the spices into nearly a powder, then add the turmeric and cayenne pepper powder. Continue crushing until all the ingredients are powdered.
- Use immediately, or transfer to a sealable airtight container and store for future use.
Nutrition
Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 2mg | Potassium: 91mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 129IU | Vitamin C: 14mg | Calcium: 24mg | Iron: 2mg