Homemade Indian Curry Powder Recipe

curry


Curry leaves are very rich in vitamin A,B,C.Curry is an Indian spice that is extensively used in cooking. Curry helps your body fight infection and is perfect for the monsoon season.The leaves can be fried or dried before consumption.I sometimes add them to daal and stir fries.I like to boil curry leaves in coconut oil .This makes an organic recipe for long dark shiny hair.More on this on my lifestyle blog theclosetweekly.com. This lovely oxidant to curries gives an earthy aroma and flavour.Curry leaves are good for your liver and skin (read detox). I found that curry powder tastes best with some steamed rice.

DIY homemade curry powder

 

I make sure that the curry leaves are free of dirt and insects.I wash them and then pat dry with some kitchen towels.Since it’s the rainy season you might have tiny insects or worms. Trust me going the extra mile for cleaning is worth it.Clean leaves prolong the shelf life of the spice mix powder.Here is how my curry leaves look right after they hit the pan.The beautiful dark green colour of the leaves is like visual eye candy.

 

Curry Leaves

My experience

Yes I was a bit clumsy and got curry powder all over my countertops.A lot of cleanup after , so here is a tip, spread some tissues or newspaper prior to filling this on your slab,table countertop what have you.Save yourself time and energy to clean the mess after.Well **confession** I don’t like cleaning up after a hearty meal, so I prefer cleaning while I am cooking.Its just so hard to fight the temptation to just savour the meal than spend 10minutes cleaning up.Not to mention while this makes your meal lose its perfect temperature.

Curry Powder

 


Truth be told this is not my original recipe, I tasted this curry leaf powder in a restaurant in Bangalore.As you can guess I found it absolutely delicious.Add this powder along with a generous splash of ghee to steamed rice.I like to eat it with fresh curd or with pickle .This curry powder stays well for atleast 2 months.It should be kept in a cool, dry and airtight environment.So without further adieu let’s get to it.

 

Curry Powder Spice Mix

 

Homemade Indian Curry Powder Recipe

curry Curry leaves are very rich in vitamin A,B,C and promote hair growth.Curry is a healthy Indian spice that is used extensively in cooking. Curry helps your body fight infection and is perfect for the monsoon season.The leaves can be fried or dried before consumption.I sometimes add them fresh to daal and stir fries.I like to boil curry leaves in coconut oil .This makes an organic recipe for long dark shiny hair.More on this on my lifestyle blog theclosetweekly.com. I add this lovely oxidant to curries,stews for a earthy aroma and flavour.Curry leaves are good for your liver and skin so be sure to add it to your Detox routine.I add this spice mix to season gravies or for a quick stir fry. Surprisingly I found that it tastes the best with some humble boiled rice.

  • Prep Time: 15h
  • Cook Time: 5h
  • Total Time: 20h

Ingredients

  • 1 cup curry leaves
  • 3 tablespoons Coconut -3 tablespoon
  • 2 tablespoons Chana Daal-2 tablespoon
  • 1 tablespoon Urad Daal-1 tablespoon
  • 1 tablespoon Cumin-1 tablespoon
  • 1 tablespoon Coriander seeds-1 tablespoon
  • 2 packages Red Chilli-1 teaspoon or 2-3 whole
  • 1 teaspoon Peppercorns-1 teaspoon
  • 1/8 teaspoon Asofotedia -1/8 teaspoon
  • 1/2 teaspoon Fenugreek -1/2 teaspoon
  • 3 packages Garlic- 3 cloves
  • 1 teaspoon Salt-1 teaspoon
  • 2 teaspoons Oil-2 teaspoon

Instructions

  1. I start by sautéing all spices and pulses on low heat with a teaspoon of oil till they get golden brown
  2. I wash the curry leaves in water with a little bit of salt in it to get rid of any pesticides added to the plant
  3. Pat dry the curry leaves on a tissue paper
  4. Crisp up the curry leaves with a teaspoon of oil in the pan on low flame till the cracking sound stops.
  5. Add in the garlic and let it slowly infuse the aroma
  6. Let everything cook completely by leaving at room temperature for about 30min
  7. Grid to a coarse texture and store in an airtight mason jar.
  8. I like to serve with freshly steamed rice and a splash of seasame oil to awaken th flavours.Stores good in a dry environment for 2-3 months.

Hope you enjoyed reading, do leave your experience and thoughts in comments down below.

Much Love

Akansha

Leave a Reply