Homemade Madras Curry Powder

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Ingredients:

• 8 dried chilies

• 6” piece of cinnamon or cassia bark

• 4 Indian bay leaves

• 3 star anise

• 20 curry leaves

• 1 black cardamom pod

• 15 green cardamom pods

• 6 tablespoons coriander seeds

• 6 tablespoons cumin seeds

• 3 tablespoons black peppercorns

• 2 tablespoons fennel seeds

• 2 tablespoons fenugreek seeds

• 2 tablespoons black mustard seeds

• 2 tablespoons turmeric powder

• 2 tablespoons hot chili powder (optional)

• 2 tablespoons dried coconut




Instructions:

1. Dry Roast the Spices

• Heat a dry frying pan over medium heat.

• Roast each spice separately until fragrant, stirring frequently to prevent burning.

• Ensure the curry leaves dry out and turn lightly browned.

2. Cool the Spices

• Transfer the roasted spices to a bowl and let them cool completely.

3. Grind into Powder

• Once cooled, grind the spices together using a spice grinder until you achieve a fine powder.

4. Mix & Store

• Stir in the turmeric powder and chili powder (if using).

• Store the spice blend in an airtight container in a cool, dark place.

5. Usage & Shelf Life

• Use as needed in your cooking.

• Best used within three months for optimal freshness and flavor.


This spice blend adds depth and warmth to a variety of dishes—enjoy! Let me know if you’d like any tweaks.


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