• Prep Time:
  • Cooking Time:
  • Serves: 1 Batch

Tamil Nadu Curry Powder

  • Recipe Submitted by on

Category: Indian, Sauces

 Ingredients List

  • 2 tb Cumin seeds
  • 2 tb Black mustard seeds
  • 1/2 tb Fenugreek seeds
  • 1/2 tb Split urad dal
  • -or yellow split peas
  • 25 Fresh curry leaves; or up to
  • 30 -Fresh curry leaves
  • 1 ts Black peppercorns
  • 6 Dry chili pods; or up to
  • 8 -Dry chili pods
  • 1/3 c Ground coriander
  • 2 tb Ground turmeric


Toast the cumin, black mustard, and fenugreek seeds, the split dal, and the
fresh curry leaves as described below ("Preparing Ground Spices"). Add the
peppercorns and chili pods and grind the mixture to a fine powder. Add the
coriander and turmeric and mix well.

PREPARING GROUND SPICES To toast spices on the
stove top, place them in a dry, heavy-bottomed pan and cook them briefly (5
to 7 minutes) over low heat, stirring occasionally, until they darken and
begin to release their aromas. Heated mustard seeds will begin to pop, and
may jump out of the pan, so have a lid ready. Oven toasting takes somewhat
longer; spread the ingredients on a dry cookie sheet and place in an oven
preheated to 200 F; stir every five minutes or so. Grind toasted
ingredients to a powder with a mortar and pestle, spice grinder, coffee
mill (not the same one you use for coffee), or a blender, the pass them
through a fine sieve. Transferred immediately to a glass container and
stored away from moisture, light, and heat, toasted and ground spices can
maintain their flavor as long as four months.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?