Keralan Curry Powder

Name: Keralan Curry Powder
Cuisine: India
Ingredients: cumin seeds 2 tbsp; urad dal or toor dal (split lentils) ½ tbsp; turmeric powder 2 tbsp; coriander seeds 2 tbsp; black peppercorns, preferably Malabar, 2 tsp; mustard seeds 1 tbsp; dried red chillies 4–8, deseeded; fenugreek seeds ½ tbsp; fresh curry leaves 20–30

Preparation info

Difficulty
Easy

Appears in

Pepper

By Christine McFadden

Published 2008

About

In India, curry blends vary depending on the region, the cook and the foods they are intended to season. The unique spicy lemony flavour of curry leaves is typical of this blend from Kerala in southwest India. It’s perfect for seafood and chicken.

Ingredients

fresh curry leaves 20–30
dried red chillies 4–8, deseeded
cumin seeds 2

Asia
India
Spice Mix
Vegan
Kerala
Spicy
Gluten-free

Method

Combine the curry leaves, chillies, cumin, coriander, mustard fenugreek and dal in a heavy-based frying pan. Dry-fry over low heat, stirring all the time, until the spices darken slightly and start to smell fragrant – about 30–60 seconds – then immediately remove from the pan. Take great care not to let the fenugreek burn or it will become bitter.

Add the peppercorns to the roasted spic