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Ingredients
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2 tablespoons
whole coriander seeds
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1 tablespoon
whole cumin seeds
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1 teaspoon
fenugreek seeds
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3- to 4-inch
piece of cassia bark
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10 to 15
whole green cardamom pods
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1 teaspoon
whole black pepper
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5 to 6
long, mild Kashmiri chiles, dried
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20 to 30
small curry leaves
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2 tablespoons
ground turmeric
Directions
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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.
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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.
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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.
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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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