Spicy south Indian curry powder recipe
Yields about 2 cups
1/4 cup raw rice
1/4 cup urad dal/ black split gram
1/4 cup kadle bele/channa dal
1/8 cup black pepper seeds
1/8 tsp jeera seeds
1/4 cup curry leaves
1/8 cup fenugreek/menthye seeds
1/2 cup coriander/dhaniya seeds
15-20 sundried red chilies - Kashmiri or Byadagi variety
1/2 tsp asaefotida/hing powder
1 tsp turmeric powder
1 tsp mustard seeds
1 Tbsp ghee/oil
Dry roast all the ingredients individually until aromatic. Combine them all together; roast for just a minute in ghee/olive oil. Cool completely and powder to a coarse texture. If you plan to store it for more than two weeks, omit the dry coconut and roasting in ghee.
If you would like to make it for 3 cups of curry, as a one time serving, fresh powder, use below.
Yields about 1/2 cup
1 tsp raw rice
1 tsp urad dal/ black split gram
1 tsp bele/channa dal
4 to 6 black pepper seeds
1/2 tsp jeera/cumin seeds
1 sprig of curry leaves
4 to 6 fenugreek/menthye seeds
2 tsp coriander/dhaniya seeds
4 to 6 sundried red chilies - Kashmiri or Byadagi variety
A pinch of asaefotida/hing powder
A pinch of turmeric powder
1/4 tsp mustard seeds
1 tsp ghee/oil