madras curry powder | how to make madras curry powder | homemade madras hot curry powder

In a heavy bottom pan, dry roast coriander seeds, cumin seeds, fennel, black peppercorns, green cardamoms, star anise, cloves, cinnamon, mustard seeds, and fenugreek seeds on low heat, stirring continuously until aromatic. Remove it to a plate.

Next, in the same pan, dry roast Kashmiri red chilies until crisp. Remove it to the same plate.

Dry roast curry leaves until it is dry and crisp. Remove it to the same plate.

Let all the roasted ingredients cool down to room temperature.

Transfer them to a mixer/grinder jar, add turmeric powder, and grind it to a fine powder.

Madras curry powder is ready. Transfer it to an airtight container and store it in a cool and dry place. It stays good for 2-3 months.

Cooking Techniques

Equipment Needed

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Dietary