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Prep time: 15 MINUTES | Cook time: 10 MINUTES | Total time: 25 MINUTES

A wonderful, aromatic all in one curry powder. If you are into deep, spicy flavors to your meat dishes then look no further than this spice blend. It’s a must-have on every spice lovers shelf.

Ingredients

The ingredients mentioned below use standard measuring cups and spoons.

  • 200g of whole dry red chilies
  • 150g of coriander seeds
  • 50g of cumin seeds
  • 25g of fennel seeds
  • 10g / 1 tablespoon of fenugreek seeds
  • 10g / 1 tablespoon of peppercorn
  • 15 cardamom pods
  • 3 strips of cinnamon removed from a whole cinnamon stick(3 inches long)
  • 5 cloves
  • 2 pieces of mace
  • 4-5 sprigs of curry leaves(this should amount to maybe 30-40 individual curry leaves)

Instructions

  1. Gather all the spices and keep them ready in separate bowls.
  2. Place a dry skillet or frying pan over low heat.
  3. Now, gently dry roast each ingredient (read beginner’s tips on making Jaffna curry powder).
  4. Dry roast each ingredient EXCEPT curry leaves and red chillies, not more than 60 seconds((read beginner’s tips on making Jaffna curry powder).
  5. Just until they release their aroma and begin to change color. Make sure you are constantly stirring them with a wooden spoon so the spices are dry and roasted evenly. Transfer them to the bowl and let them cool.
  6. Dry roast the curry leaves until they turn light green and completely dry(2 minutes). set aside to cool.
  7. Dry roast the red chillies until they turn bright red, shiny and brittle(2 minutes), and set aside to cool.
  8. Once all the spices have cooled, mix them together so they can be ground.
  9. Set up your coffee grinder and grind the spices to a fine powder, you will have to break the red chillies to fit into the coffee grinder. Continue to blend until all the spices have been turned to a fine powder.