Madras Curry Powder Recipe
Homemade Madras curry powder made with toasted coriander, cumin, fenugreek, black pepper, and dried red chilies. Warm, earthy and moderately hot.
Servings: 25 teaspoons
Calories: 35kcal
Equipment
- 1 Skillet
- 1 Spice grinder
Ingredients
- ¼ tsp black mustard seeds
- ¾ teaspoon fenugreek seeds
- ½ teaspoon cumin seeds
- 1 tablespoon whole black pepper
- 1 bay leaf
- ¼ cup coriander seeds
- 1 inch cinnamon
- ¼ teaspoon vegetable oil
- 1 cup Kashmiri red chilies dried - about 10 chilies
- ½ teaspoon ground turmeric
Instructions
- Heat a pan over low heat. Add the black mustard seeds, fenugreek seeds, cumin seeds, black pepper, coriander seeds, bay leaf, and cinnamon.
- Dry roast them until they shrink slightly and turn golden brown.
- Transfer to a plate and set aside.
- In the same pan, drizzle vegetable oil and add red chili peppers.
- Roast over low heat until the chilies turn a shade darker.
- Transfer to a plate and allow it to cool to room temperature.
- Add the roasted spices, chilies, and ground turmeric to a spice grinder or blender jar.
- Grind all the ingredients, using a heavy-duty blender or a spice grinder.
- Store in an airtight container for future use.
Notes
- The heat level can be adjusted by increasing or decreasing the amount of red chilies to suit personal preference.
- Store Madras curry powder in an airtight container in a cool, dry place for up to four weeks or refrigerate for up to six months for longer shelf life.
- This spice blend is versatile—use it in curries, soups, roasted vegetables, meats, dips, or as a seasoning for snacks like curry almonds and curry aioli.
Nutrition
Serving: 0.5teaspoon | Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 9mg | Potassium: 193mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2509IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
