Search
by Ingredient

Spicy Hyderabad-Style Curry Powder

StarStarStarStarHalf star

Submitted by Tazett

YIELD

1 cup

PREP

15 min

COOK

5 min

READY

20 min

Ingredients

20 2E+1
EACH EACH CARDAMOM PODS
green *
2 2
EACH EACH CINNAMON STICKS
broken into pieces *
5 5
EACH EACH BAY LEAVES *
½ 2.5
TEASPOON ML CLOVES
¼ 1.3
TEASPOON ML NUTMEG
grated
2 3E+1
TABLESPOONS ML ANISEED
1 5
TEASPOON ML BLACK PEPPERCORNS
5 5
EACH EACH RED CHILI PEPPERS
dried *
10 1E+1
EACH EACH CURRY LEAVES
dried *
6 9E+1
TABLESPOONS ML CORIANDER SEEDS
3 45
TABLESPOONS ML CUMIN SEEDS
3 45
TABLESPOONS ML TURMERIC
1 15
TABLESPOON ML FENUGREEK SEEDS
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 100 46% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 7g 26%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 7%
Calcium 16% Iron 48%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Email this recipe