Last Updated on June 16, 2018
Curry powder is a great one to have on hand. It is completely different from garam masala powder..This one has all the spices added in them and to make a curry you want only this and nothing else..Few days back i was watching some cooking videos on youtube and i came across a video in which they made curry rice. Each country has their own version of curry rice..Japanese has a lot more starch added in them which makes their curry more silky. So i decided to make my version of indian curry powder and use that to make curry rice..Check this link for curry rice.
Even though curry powder is easily available. I wanted to make my own version of curry powder and use that in the curry. This is my version of curry powder and it taste great with meat and vegetables as well..
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 20 mins
Makes around 1 cup
Makes around 1 cup
Ingredients:Dry Red Chilli - 20 to 30
Coriander Seeds / Malli - ½ cup
Cinnamon Stick / Pattai - 4 big stick
Cardamom / Yelakai - 15
Cloves / Krambu - 1 tblspn
Whole Black Pepper - 1 tblspn
Turmeric Powder / Manjal Podi - 1.5 tblspn
Cumin Seeds / Jeerakam - 3 tblspn
Fennel Seeds / Sombu / Saunf - 3 tblspn
Coriander Seeds / Malli - ½ cup
Cinnamon Stick / Pattai - 4 big stick
Cardamom / Yelakai - 15
Cloves / Krambu - 1 tblspn
Whole Black Pepper - 1 tblspn
Turmeric Powder / Manjal Podi - 1.5 tblspn
Cumin Seeds / Jeerakam - 3 tblspn
Fennel Seeds / Sombu / Saunf - 3 tblspn
Method:
Take all ingredients in a heavy bottom pan except turmeric powder and roast it on a low heat for 10 to 12 mins till it is nicely toasted.
Cool this.
Take it in a blender, add turmeric powder and powder it finely.
Store it in a air tight container and use in your curries.
Pictorial:
 |
| Measure and take all your ingredients |
 |
 |
| Take coriander and chillies in a heavy bottom pan |
 |
| add in all the other spices |
 |
| once it is all added in..you have to roast it on a very low heat |
 |
| Keep roasting till all the spices are well roasted |
 |
| Roast till it is it turns light goldne |
 |
| Now it is well roasted |
 |
| Cool this down |
 |
| Take it in a blender |
 |
| add turmeric powder |
 |
| Now time to powder this |
 |
| Now the powder is done |
 |
| You can store this in air tight container and use in your curries.. |
Anonymous
Thank you so much for sharing your curry mix! I ran out of my premade mix from home and forgot to pick more up. This was very handy.
kateri karish
awesome recipe! i added some ginger and fenugreek and mustard seeds as well. so aromatic and i also used african birds eye peppers for a extra kick.
Anonymous
This is most likely going to be a stupid question, but here goes anyway:
After roasting the chillies, did you remove their stems before putting them into the blender or were the stems really meant to be part of the final finished product?
Unknown
Please remove the stems from the chillis
Easylife for Everyone
awesome curry powder recipe
RONALD JOHN
Too many prepared curry spices have garlic powder added. I am going to make yours!
Robert
How many tablespoons of the curry powder do you recommend should be used if you were cooking for example 1 Kilo of chicken breasts?
Aarthi
Around 2 to 3 tblsp. Taste and add more
Robert Ashby
How many tablespoons or even teaspoons of the finished curry powder should be used if one were cooking 1 Kilo of lamb (cubed)?
Prithee
Hi... Im frm Mauritius.. N im willing to start a small business of masala curry powder n masala etc.. Can u plz help..