Wednesday, September 7, 2011

Basic Indian curry powder

This is my first post on Seasoning. I never thought this was a recipe per se, but I am inspired to do this post through DSM who has revived her Back to Basics event. You should check out the host lineup, which has some awesome themes.

(You can vary them depending on your grinder capacity. I usually use this proportion and store the powder in my freezer)
1/2 cup coriander seeds cleaned
1/4 cup cumin
1-2 tsps whole pepper (Can also use dry red chillies with seeds removed or more pepper depending on taste)
1/4 cup fenugreek seeds
1 tbsp fennel seeds

In a pan / tava, dry roast the spices over medium heat. Shake the pan to avoid burning. The spices will turn a darker color, make sure you don't burn them! Set aside to cool for sometime, and then grind to a powder.
Store in airtight containers in the freezer and keep some of it for use.

While grinding, make sure you don't breathe in too much, I often tend to do that with lots of sneezing later!

This curry powder can be used in all sorts of Indian dishes, both veg and non veg, which use coriander powder. I use this for my daily cooking. This recipe is from my mom, who would wash and clean all spices, dry them in the sun, usually in the winters, when we would play about on the terrace. And as I am writing this, I am thinking of lovely winters and the warmth of the sun on my face and the laziness of wintry noons in Bihar.

1 comment:

  1. Although we make curry everyday I never made my own curry powder. Thank you for sharing this useful information.