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Curry Powder Recipe
Prepare this Madras Curry Powder within minutes and use it in all your recipes.
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Condiment
Cuisine:
Indian
Servings:
8
Tablespoons
Calories:
18
kcal
Author:
Helene Dsouza
Ingredients
1
Tablespoon
Cayenne Pepper Ground
10
Curry Leaves
dried and crushed
2
Tablespoon
Coriander Seeds Ground
ground
1 ½
Tablespoon
Cumin Seeds Ground
1
Teaspoon
Brown Mustard Seeds Ground
1
Teaspoon
Green Cardamom Ground
2
Teaspoon
Black Pepper Ground
1
Teaspoon
Ginger Ground
1
Teaspoon
Dried Fenugreek Leaves
dried and crushed
1
Tablespoon
Turmeric Ground
Pinch
Clove Ground
½
Teaspoon
Cinnamon Ground
Pinch
Nutmeg
scraped (no need to dry)
Instructions
If you use whole spices, temper them first in a dry pan, a minute or two, to release flavors.
Allow spices to cool.
Grind whole spices in a spice/coffee grinder or mortar and pestle or small blender one by one.
Mix all ground spices together in a bowl.
Store in an airtight jar, in a cool and dry place. Keep away from direct sunlight.
Notes
If you have to dry the fenugreek and curry leaves, dry in a dehydrator or in the oven only.
You can use ground spices too. In that case just mix all ground spices together.
Some spices do not need to be dried to grind them such as nutmeg. Just scrape off with a nutmeg grater or a knife.
Nutrition
Calories:
18
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
3
mg
|
Potassium:
77
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
322
IU
|
Vitamin C:
26
mg
|
Calcium:
28
mg
|
Iron:
1
mg