homemade curry masala powder /curry powder recipe
Iam a very fond user of this Curry Masala Powder for its flavour and aroma in most of the gravies and curries I do. It just elevates an ordinary plain gravy to extraordinary tasting one with its special flavour enhancing properties. It’s an important tip that I will give you is that you have to make it in small batches as needed otherwise you will not get the same aroma and flavour when you store it for long. If you are doing in loads then you have to send it to mill and grind. Most importantly it is used in most of the non-vegetarian curries and gravies. Combination of ingredients differs from place to place and so the flavour-taste outcome is also different for this homemade curry masala powder. I always add curry leaves for this homemade curry masala powder but it’s always optional. Generally I don’t add turmeric if you feel its important definitely you can add as most of them do. This is an essential curry powder to make it at our comfort of our own home itself and always avoid the store-bought one.
homemade curry masala powder /curry powder recipe
INGREDIENTS:
Coriander seeds /dhania – 1/2 cup
Dried red chillies – 3-4
Pepper /milagu – 1 tbsp
Sombu/fennel seeds – 1 tbsp
Poppy seeds/khus-khus – 1 tbsp
Star anise/annasi poo – 1 piece
Cloves/lavang – 1 tsp
Cinnamon /pattai – 1 two-inch piece
Curry leaves – few
Cardamom /elakkai – 5
METHOD:
1.Dry roast curry leaves and each of it separately.
2.when it cools grind to a powder and store it.
Uses:
This curry powder can be used in any gravy both vegetarian or non-vegetarian,added mostly at the final stage for flavour and taste.
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Ingredients
- Coriander seeds /dhania - 1/2 cup
- Dried red chillies - 3-4
- Pepper /milagu - 1 tbsp
- Sombu/fennel seeds - 1 tbsp
- Poppy seeds/khus-khus - 1 tbsp
- Star anise/annasi poo - 1 piece
- Cloves/lavang - 1 tsp
- Cinnamon /pattai - 1 two inch piece
- Curry leaves - few
- Cardamom /elakkai - 5
Instructions
- Dry roast curry leaves and each of it separately.
- when it cools grind to a powder and store it.
Notes
Currry leaves should be roasted perfectly till crisp. Every ingredient should be crisply roasted without browning. I have not added turmeric powder if you wish you can add it.
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