Madras Curry Powder (South Indian)

A teaspoon of Madras curry powder adds tremendous flavors to any recipe. Besides, making this hot madras curry powder at home could save your money. Furthermore, customize it to suit your personal preference. Making this Indian style curry powder is simple and straightforward. Its name arrived after the South Indian city Madras, which is now called Chennai. South India is known for its original pepper, coriander, cumin, and fenugreek. Most South Indian recipes call for these spices. In fact, everyone has their own recipe for this spice mix, but in general, it is made with red chili, coriander seeds, fenugreek seeds, peppercorns, and cumin seeds. This looks reddish-orange in colour which makes our food more visually appealing. This spicy curry powder has the rich, earthy, robust flavours that enhance the food than you make. You can use in meat, fish, shrimp or vegetables for a nice kick and zing.

Madras curry powder is similar to Garam Masala. Madras curry powder's flavours are mainly from the ingredients peppercorns and fenugreek. Naturally, the curry powder has intense flavour since it is made with cinnamon, cloves, bay leaves, nutmeg, and more. Garam masala is usually used as a flavouring agent made with cardamom, cinnamon, and cloves. To put it in a simpler way, Madras curry powder and Garam masala are two distinct elements. When both combined together it can transform as curry powder.

2 Tbsp. whole coriander seeds
1 Tbsp. whole cumin seeds
½ Tbsp. fenugreek seeds
1 (2" long) stick cinnamon
15 whole green cardamoms
1 tsp. black peppercorns
12 whole dried Kashmiri Red chilies
1 Tbsp. black mustard seeds
1 Tbsp. turmeric powder
½ Tbsp. curry leaves powder (or 15-20 fresh curry leaves, see Notes)

Dry roast all the ingredients except the turmeric powder and the curry leaves powder for 2-3 minutes over medium low heat.

Allow them to cool down completely. Then, transfer them to a spice blender and grind to a fine powder.

Mix in the turmeric powder and the curry leaves powder with the ground Madras powder.
Store right away in an air tight container for 2 months or more.

Makes about 1 cup.

Cook's Notes:

• Storing beyond 2 months: Mix in about 1 tbsp. salt with the masala powder & than follow the mentioned storing tips. Store it in the fridge beyond the 2 months mark.
• How to make curry leaves powder at home? Dry roast curry leaves over medium-low heat until the edges of the leaves curl up and they begin to look crisp. Grind them to a fine powder.
• You may also add the dry roasted curry leaves directly to the blender jar along with the rest of the ingredients and than grind everything into a fine powder.