1 cup Coriander seeds- dhania
½ cup Chenna dal – Senaga pappu
½ cup Urad dal – Minna pappu
Handful Red Chilies
2 tsp Pepper seeds
2 tsp Jeera
1 tsp Mustard seeds
1 tsp fenugreek seeds
¼ tsp Hing
2 “Cinnamon stick
Medium Lemon sized Tamarind
6 – 8 Garlic pods (optional)
Take 2 tsp of oil in a skillet fry coriander seeds till they are done. Then add chenna dal fry for a few minutes finally add urad dal, jeera, mustard seeds, hing, chopped garlic, cinnamon stick and red chilies. At this time, tamarind can be separated into small pieces and added in the skillet, so the heat of the skillet softens it and makes it easier while grinding.
This order should be followed as coriander seeds take longer time to fry than the other dals. Red chilies can be adjusted according to taste.
It is really important that the mixture is stirred frequently and have the flame in low/ medium. This way the dal is roasted completely without just the outer part and prevents from darkening.
The mixture emits a toasty aroma when they are nicely roasted.
Let cool. Grind to a powder in a spice mill or blender salt should be added now.
Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.
Curry powder is used in lot of curries as a taste maker.