Spicy Hyderabad-Style Curry Powder
Yield
1 cupPrep
15 minCook
5 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
cardamom pods
green |
*
|
| 2 | each |
cinnamon sticks
broken into pieces |
*
|
| 5 | each |
bay leaves
|
*
|
| ½ | teaspoon |
cloves
|
|
| ¼ | teaspoon |
nutmeg
grated |
|
| 2 | tablespoons |
aniseed
|
|
| 1 | teaspoon |
black peppercorns
|
|
| 5 | each |
red chili peppers
dried |
*
|
| 10 | each |
curry leaves
dried |
*
|
| 6 | tablespoons |
coriander seeds
|
|
| 3 | tablespoons |
cumin seeds
|
|
| 3 | tablespoons |
turmeric
|
|
| 1 | tablespoon |
fenugreek seeds
|
|
| 2 | tablespoons |
mustard seeds, black
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
cardamom pods
green |
*
|
| 2 | each |
cinnamon sticks
broken into pieces |
*
|
| 5 | each |
bay leaves
|
*
|
| 2.5 | ml |
cloves
|
|
| 1.3 | ml |
nutmeg
grated |
|
| 3E+1 | ml |
aniseed
|
|
| 5 | ml |
black peppercorns
|
|
| 5 | each |
red chili peppers
dried |
*
|
| 1E+1 | each |
curry leaves
dried |
*
|
| 9E+1 | ml |
coriander seeds
|
|
| 45 | ml |
cumin seeds
|
|
| 45 | ml |
turmeric
|
|
| 15 | ml |
fenugreek seeds
|
|
| 3E+1 | ml |
mustard seeds, black
|
|
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.
