Madras Curry Powder (Spice Mix)

I made it through today!  In the last 24 hours, I have made six spice mixes for my family.  When you’re grinding spices, especially those containing black pepper, paprika, or red chili – tiny, microscopic, evil little molecules of the spices get into the air and cause a lot of sneezing.  Well worth it to have the homemade spice blends but I think my sinuses will be grateful for a break from the mixes for a while.

Also today in my town, an evil wind did blow, causing havoc with the sound in the videos.  We bought a house from a DIY’er with little skill at DIY projects so it’s been quite an adventure of its own.  We love the house, it’s just taking some work.  During the windstorm today, the vent cap on the exhaust fan in the kitchen sounded like it might tear itself away from the outside wall, shoot through the duct and land explosively on the stovetop.  My apologies and I’ll think about redoing these videos the next time I need to make one of the masalas.

Madras curry powder is used in hundreds of recipes.  This recipe makes a little more than a cup of the spice which should last you through many tasty curries.

Be careful when handling turmeric (haldi).  It will stain everything it comes in contact with.  All it needs is just a slight bit of moisture and … well, good luck getting out that stain.

This recipe makes a medium heat Madras curry.  If you want it milder, simply reduce the amount of red chili powder.  For more bite, add more.  The heat of this spice blend is balanced by the coriander seed, which is ever so slightly citrus.  If you increase the heat, you can balance the flavour by adding a little more coriander seed.  To cut the heat a little but keep all the flavour, substitute some of the red chili powder out for smoked paprika.

Dried fenugreek can be found in most Asian specialized grocery stores.

Madras Curry Powder

1/2 cup coriander powder
1/3 cup cumin powder
2 tablespoons turmeric
2 tablespoons cardamom powder
1 tablespoon red chili powder
1 tablespoon cloves
1 teaspoon ground black pepper
1 tablespoon crushed methi (dried fenugreek)

Simple simple.  Place all ingredients in a glass or stainless steel jar and shake until evenly distributed.  Store in a dry, dark place.

Peace and love,

Himmat

 

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