Muchi Curry Powder

‘curry powder’ by sweetbeetandgreenbean is licensed under CC BY-NC 2.0

Muchi Curry Powder

Patrick (Taylor) Jain-Taylor
Patrick (Taylor) Jain-Taylor

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A quick pinch of Desi flavor.

Spices12

Spice Quantity
Coriander Seeds 1/4 Cup
Cumin Seeds 4 Teaspoon
Fennel Seeds 1 Tablespoon
Fenugreek Seeds 1 Teaspoon
Black Peppercorns 1 Teaspoon
Yellow Mustard Seeds 1 Teaspoon
Dried Red Chili Peppers 4 Small
Dried Curry Leaves 4 Leaves
Ground Turmeric 2 Tablespoons
Ground Ginger 1/2 Teaspoon
Garlic Powder 1/2 Teaspoon
Salt 1/2 Teaspoon
Ground Cinnamon 1/4 Teaspoon

Instructions

  1. Heat skillet over medium heat, and roast the whole spices and curry leaves for a few minutes until very fragrant.3 Cool completely.
  2. Place the whole spices in a spice/coffee grinder along with the remaining ingredients. Grind until you get a fine powder.
  3. Store the curry powder in an airtight jar in a dark, cool place.4

  1. Source: The Daring Gourmet ↩

  2. Makes 1/2 cup of powder. ↩

  3. Be careful not to scorch the spices, or they will be bitter. ↩

  4. Will keep for several months, but for best flavor use within a few weeks. ↩

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