MADRAS CURRY POWDER
About 1 ⅓ cups
In India, there is no such thing as a singular “curry powder,” but this blend of spices has come to be a fixture in many kitchens.
Combine in a dry skillet and toast over medium heat until fragrant and a shade darker, about 4 minutes:
- 6 tablespoons coriander seeds
- ¼ cup cumin seeds
- 3 tablespoons chana dal (yellow split peas)
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 5 dried small red chile peppers
- (10 fresh or dried curry leaves)
Transfer to bowl and stir in:
- 2 tablespoons fenugreek seeds
Let the spices cool completely. Working in batches, grind the spices to a powder in a spice mill or coffee grinder. Return to the bowl and mix well. Stir in:
- 3 tablespoons ground turmeric
Store in an airtight container in a cool place.