Spicy Hyderabad-Style Curry Powder

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Spicy Hyderabad-Style Curry Powder

 

20 green cardamon pods

2 cinnamon sticks, broken into pieces

5 bay leaves

1/2 tsp. cloves

1/4 tsp, grated nutmeg

2 tbsps. aniseed

1 tsp. black peppercorns

5 dried red chilies

10 dried curry leaves

6 tbsps. coriander seeds

3 tbsps. cumin seeds

3 tbsps turmeric

1 tbsp. fenugreek seeds

2 tbsps. black mustard seeds

 

Roast spices in small, heavy saucepan over medium heat for 4-5 minutes,

stirring constantly until they become a shade darker than their original color.

Remove spices from pan and grind to a fine powder in a spice or coffee grinder.

Store in an airtight container for up to 6 months.

 

 

 

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