Curry is a mixture of spice blends generally used in Asian cuisine. It is considered to be world’s one of the oldest seasonings. All though curry is associated with India, many other countries in the Asian continent have an array of curry dishes in their cuisines and the British introduced curry to the western world.The word curry is the name adopted from a Tamil (oldest written Indian language) version of the word Kari, which means sauce. Curry gets its intense golden hue from the dried turmeric root powder. Indians especially women dye their hands and soles of their feet with turmeric paste for the wedding ceremonies and festivities.
The dishes made with madras curry powder are characterized by a sour component through the addition of tamarind. Tomatoes, vinegar or lime juice are also used instead of tamarind. Rice is the main carbohydrate component of south Indian food and the sweet savory sour taste of the curry powder goes very well with it. Coconut milk also blends very well with the flavors of these spices. Everything from vegetables to meats and seafood can be cooked with this curry powder.
So what prompted me to do this Madras curry powder? Well I thought, I already make my own, rasam powder, sambar powder, garam masala – why not make my own curry powder ? It’s that simple 🙂
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- ¾ cup Coriander seeds / Dhaniya
- ½ cup Cumin seeds / Jeera
- 5 Dry red chili
- 1 tbsp Pepper corn / Miriyalu
- 2 Cinnamon sticks
- 6 Cardamom / Elaichi
- 1 Bay leaf
- 1 tsp Fenugreek seeds / Menthulu
- 1 tsp Turmeric powder / Pasupu
- 1 tsp Mustard seeds / Aavalu
- A sprig of Curry leaves
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- Dry roast the curry leaves for 2-3 min and set aside.
- Dry roast the coriander, cumin, peppercorns, cardamom, fenugreek seeds, mustard seeds for 2-3 min and set it aside. Repeat the procedure for cinnamon, red chili and the bay leaf.
- I used kashmiri dry red chili for this powder.
- Blend all the ingredients along with turmeric powder. I like my spice mixes to be coarse but if you prefer you can grind them to a fine powder.
- Transfer to an airtight container and it can be used until 6 months, though the fresher the better.
So, what are you waiting for ? Get blending 🙂
Happy weekend everyone 🙂 !!