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Makes 1 cup
tablespoons whole coriander seeds
tablespoon whole cumin seeds
teaspoon fenugreek seeds
3- to 4-inch
piece of cassia bark
10 to 15
whole green cardamom pods
teaspoon whole black pepper
5 to 6
long, mild Kashmiri chiles, dried
20 to 30
small curry leaves
tablespoons ground turmeric
- Toast the first 7 spices, one at a time, in a hot, heavy pan until fragrant. This can take anywhere from 30 seconds to 1 minute per spice. Place each in the same bowl and let them cool completely.
- To toast curry leaves, place in the same hot pan. Shake the pan to crisp up and toast the leaves, about 1 minute. When they are fragrant, brown around the edges, and crumbly, remove them from the pan and let cool in the bowl.
- Place the toasted spices, curry leaves, and ground turmeric in a spice grinder or powerful blender and grind to a fine powder. Sieve if necessary.
- To store, place it in an airtight tin in a cool, dark place. It should keep for at least 6 months, though the fresher the better.
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