Madras Curry Powder Recipe
Prepare this Madras Curry Powder within minutes and use it in all your foods.
Prep Time5 mins
Total Time5 mins
Servings: 8 Tablespoons
- 1 Tablespoon Red Chili Pepper Ground kashmiri or other mild to medium red chili pepper
- 10 Curry Leaves dried and crushed
- 2 Tablespoon Coriander Seed ground
- 1 1/2 Tablespoon Cumin Powder ground
- 1 Teaspoon Mustard seeds ground
- 1 Teaspoon Green Cardamom ground
- 2 Teaspoon Black Pepper
- 1 Teaspoon Ginger ground dried
- 1 Teaspoon Fenugreek Leaves dried and crushed
- 1 Tablespoon Turmeric powder
- pinch Clove ground
- 1/2 Teaspoon Cinnamon ground
- pinch Nutmeg ground
If you use whole spices, dry them first in a pan (without oil!) or in the oven for a few minutes. Then let cool and grind with blender or mortar and pestle.
If you dry your spices in the oven, preheat to 250° Fahrenheit/ 120° Celsius.
Keep a baking tray ready and add all the whole spices on it. Dry bake for 10 minutes at 250° Fahrenheit/ 120° Celsius.
Once dried over the heat, let cool a few minutes.
In a grinder, mortar or pestle or small blender jar add all the cooled down dried whole spices and grind to a fine powder. You can work in batches.
Mix all the ground spices together to create a smooth madras curry powder.
Store in an airtight jar, in a cool and dry place. Keep away from direct sunlight.
- Drying whole spices in a pan might be faster but if you have to dry the fenugreek and curry leaves, then dry in the oven only.
- If you use ground spices only in this recipe, don't dry. You only need to dry the spices because you want to turn them into a powder and not all spices are available dried
- Some spices do not need to be dried to grind them such as nutmeg. Just scrape off with a nutmeg grater or a knife.
Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 28.2mg | Calcium: 28mg | Iron: 1.4mg