Spicy Hyderabad-Style Curry Powder
Submitted by Tazett
Aromatic Hyderabadi curry powder with 14 dry-roasted spices including cardamom, coriander, cumin, fenugreek, curry leaves, and dried red chilies. Stores up to 6 months.
YIELD
1 cupPREP
15 minCOOK
5 minREADY
20 minStore-bought curry powder doesn’t even belong in the same conversation as this. Fourteen whole spices get toasted in a dry pan until fragrant and darkened, then ground into a powder that smells like the spice markets of Hyderabad.
Cardamom, cinnamon, coriander, cumin, fenugreek, mustard seeds, dried red chilies, curry leaves, and more all working together in one fiery, layered blend.
Toasting the spices before grinding is everything. It unlocks volatile oils and deepens the flavor in a way that pre-ground spices simply cannot replicate. Make a cup of this and your curries, biryanis, and dals will never be the same.
Pro Tips
- Stir constantly while toasting. Spices go from perfectly roasted to burnt in seconds, and burnt spices taste acrid.
- Let the toasted spices cool completely before grinding. Warm spices release moisture that can gum up your grinder.
- Store in an airtight glass jar away from heat and light. It keeps for 6 months, but the first 3 months are the most potent.
- Use this in biryanis, kormas, and any Hyderabadi-style curry for an authentic South Indian depth of flavor.
Ingredients
Directions
Roast spices in small, heavy saucepan over medium heat for 4 to 5 minutes, stirring constantly until they become a shade darker than their original color.
Remove spices from pan and grind to a fine powder in a spice or coffee grinder.
Store in an airtight container for up to 6 months.
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