Basic curry powder

General curry powder most closely related to podi.

This recipe by default makes a very large amount. Scale as necessary for amounts that will be used within a couple of months.

Time

20 minutes total: attended, 20 minutes unattended

Difficulty

very easy 

Yield

200 g (servings 50 100)

Ingredients
Weight
Volume
Procedure
A
1
Preheat oven to 170°C / 338°F.
B
Coriander seeds (indian)
40 g
½ cup
Cumin seeds
40 g
¼ cup
Fenugreek seeds
25 g
2 tbsp
Mustard seeds
18 g
2 tbsp
Black peppercorns
8 g
1 tbsp
Cinnamon quill, crushed
?
1 inch
Cloves, whole
2.1 g
1 tsp
Cardamom, seeds only (‘decorticated’)
6 g
2 tsp
2
Combine in a oven-safe frying pan or spead on a baking tray.
3
Toast in the oven until aromatic, 10 minutes. Allow to cool slightly.
4
Grind to a fine powder.
5
(Optional) Pass through a fine sieve.
C
Turmeric, ground (alleppey)
40 g
¼ cup
Ginger, ground
12 g
2 tbsp
Cayenne, ground (optional)
6 g
2 tsp
6
Add to toasted spices and mix to combine.

Author

Yield

g

Servings

Serving size 24 g

Serve

Per
serve
Energy (kcal)13.9
Energy (kJ)58.3
Protein (g)0.6
Fat (g)0.6
Carbs (g)1.3
Sugars (g)0.1
Fiber (g)0.9
Sodium (mg)2.6
Cholesterol (mg)0

Full details