Spicy hyderabad-style curry powder
1 Cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | Green cardamon pods | |
| 2 | Cinnamon sticks, broken into pieces | |
| 5 | Bay leaves | |
| ½ | teaspoon | Cloves |
| ¼ | teaspoon | Grated nutmeg |
| 2 | tablespoons | Aniseed |
| 1 | teaspoon | Black peppercorns |
| 5 | Dried red chilies | |
| 10 | Dried curry leaves | |
| 6 | tablespoons | Coriander seeds |
| 3 | tablespoons | Cumin seeds |
| 3 | tablespoons | Turmeric |
| 1 | tablespoon | Fenugreek seeds |
| 2 | tablespoons | Black mustard seeds |
Directions
Roast spices in small, heavy saucepan over medium heat for 4-5 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.