I am an Indian, and I come from the land of spice, so when you have so many fresh spices in hand what do you do, Of course, make different spice blends and make amazing dishes out of them!!. Madras Curry Powder is one such spice blend that I keep handy.

Madras Curry Powder goes well with many dishes especially pulav and veggie delights. This spice is mild and not very spicy. It can be very helpful with kids when introducing them to spice.

The Memory behind this Madras Curry Powder Recipe

My mom, a very special culinarian, never fails to surprise me. Her cooking skills and the art of developing recipes to her own taste and liking are commendable. She is the reason why I love cooking so much. Before this recipe, we used to use store-bought Madras Curry Powder and it was the best. Sometimes, when I get a tad bit lazy I still keep that store brought spice blend in my pantry. I mean a mama got to do what mamas got to do!!’.

After a lot of twisting a twerking with the ingredients, my mom finally was able to match the masala to the store-bought one and her joy was immense. Now I understand how she must have felt. She was a working lady who loves fast yet subtle cooking and people love food cooks.

I followed the ways of my mom after marriage but I remember how some people would condone me by telling me that using powders in our cooking is very amateur and you have to make everything fresh. I guess they have a lot of time on their hands and besides there is no harm if you figure out a way to make life easier. I stopped explaining this to people.

Try It!!

I was not aware of the vast usage of this spice blend/masala. In cutlets, pulav, chicken gravy or just masala oats. If you are one to experiment, this spice blend is just for you. Don’t worry about being judged on your cooking, Just do it in style and people will envy you. I would love for you to try this recipe and don’t forget to make memories on the way!!

Madras Curry Powder Recipe
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Madras Curry Powder Recipe

Recipe by Melissa DsaCourse: Dinner, Masala, LunchCuisine: Indian, Madras
Servings

13.5

tbsp
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • 3 tbsp cumin seeds

  • 1 tbsp fennel seeds

  • 2 tbsp black peppercorns

  • 3 tbsp coriander seeds

  • 1 tbsp black mustard seeds

  • 1.5 tbsp fenugreek seeds

  • 1 tbsp turmeric powder

  • 2 bay leaves (leaves from the cassia tree)

  • 1/2 x 5″ piece of cinnamon or cassia bark

  • 1.5 star anise

  • 10 curry leaves/Kadi Patha

  • 7 cardamom pods

  • 4 Kashmiri dried chillies

  • 1 tbsp byadgi chilli powder (optional)

Directions

  • In a pan, roast each whole spice individually as different spices roast faster than others and roast till they become fragrant
  • Dry Roast the curry leaves till light brown and crispy.
  • Transfer the spices to a plate and let it cool.
  • In a spice grinder, grind the cooled spices till you get a fine powder. If you are using other grinders, make sure to sift the powder through a *strainer after the spices are ground
  • Add the turmeric powder and chilli powder to the blend and stir to combine.
  • Store in a dark location or in the fridge in an airtight container and *use as required.

Notes

  • Do not use a wet spoon to scoop out the masala as the masala will spoil.
  • Sift the powder through a strainer to get a fine and clear powder.