Tamil Nadu Curry Powder
Submitted by missterry
A fragrant South Indian curry powder toasted from whole spices: cumin, black mustard, fenugreek, curry leaves, dried chili, and urad dal, ground fresh. Keeps for four months in a jar.
YIELD
1 batchPREP
15 minCOOK
20 minREADY
45 minStore-bought curry powder doesn’t even come close to what happens when you toast and grind your own blend from whole spices.
This Tamil Nadu version starts with cumin, black mustard seeds, fenugreek, and split urad dal toasted in a dry pan until they crackle and fill your kitchen with the most intoxicating aroma.
Fresh curry leaves go in with them, which is a distinctly South Indian touch that adds a savoury, almost citrusy depth you won’t find in any Northern Indian blend.
Dried chili pods and black peppercorns bring the heat, and ground coriander and turmeric round it all out.
Pro Tips
- Keep a lid handy when toasting mustard seeds. They pop and jump out of the pan the moment they get hot.
- Toast on low heat and stir constantly. Five to seven minutes is all it takes, and burnt spices turn bitter with no way to fix them.
- Use a dedicated spice grinder or a cheap coffee mill you don’t use for coffee. Spice oils linger and will flavour your morning brew.
- Store in a glass jar away from light and heat. Properly stored, this blend holds its punch for up to four months.
- Grind and sieve for a fine, even powder. Any large bits left behind will create hot spots and uneven flavour in your curries.
Ingredients
Directions
Toast the cumin, black mustard, and fenugreek seeds, the split dal, and the fresh curry leaves as described below Add the peppercorns and chili pods and grind the mixture to a fine powder. Add the coriander and turmeric and mix well. To toast spices on the stove top, place them in a dry, heavy-bottomed pan and cook them briefly (5 to 7 minutes) over low heat, stirring occasionally, until they darken and begin to release their aromas. Heated mustard seeds will begin to pop, and may jump out of the pan, so have a lid ready. Oven toasting takes somewhat longer; spread the ingredients on a dry cookie sheet and place in an oven preheated to 200 F; stir every five minutes or so. Grind toasted ingredients to a powder with a mortar and pestle, spice grinder, coffee mill (not the same one you use for coffee), or a blender, the pass them through a fine sieve. Transferred immediately to a glass container and stored away from moisture, light, and heat, toasted and ground spices can maintain their flavor as long as four months.
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