By Ujjainee Roy
October 19, 2024
South Indian cuisine is known for its bold and aromatic flavors, and much of this can be attributed to its distinctive spice blends. One of the essential elements in South Indian cooking is curry powder, a mix of spices that lends depth, warmth, and complexity to dishes. Unlike the generic curry powders found in stores, South Indian curry powder has a unique flavor profile with a blend of earthy, spicy, and aromatic notes.
– 6-8 dried red chilies – 4 tablespoons coriander seeds – 2 tablespoons cumin seeds – 1 tablespoon black peppercorns – 1 tablespoon mustard seeds – 1 tablespoon methi seeds – 1 tablespoon turmpowder – 2 teaspoons fennel seeds – 1 teaspoon black gram – 1 teaspoon Bengal gram – 10-12 curry leaves – 1/4 teaspoon asafoetida (hing)
Heat a pan over medium heat. Start by dry roasting the red chilies until they are fragrant and slightly darkened. Remove and set aside.
Next, add the coriander seeds, cumin seeds, black peppercorns, mustard seeds, fenugreek seeds, fennel seeds, urad dal, and chana dal. Roast until they turn golden and emit a fragrant aroma.
Towards the end of the roasting process, add the curry leaves and asafoetida. Roast for a minute or so until the curry leaves turn crisp. Let all the roasted spices cool completely.
Once cooled, transfer them to a spice grinder or blender. Add the turmeric powder and grind to a fine or slightly coarse powder, depending on your preference.
Store the curry powder in an airtight container in a cool, dry place. It can be kept fresh for up to 2 months.