Madras Curry

Powder

Yield: Apx ¾ Cup

Ingredients:
20 Dried Curry Leaves (Kaddi Patta)
6-10 Dried Red Chiles (Lal Mirch) - amount to taste (the more the spicier)
8 Whole Cloves (Laung)
8 Green Cardamom Pods (Choti Elaichi)
2 Indian Bay Leaves (Tej Patta)
1 2inch Cinnamon Stick (Dalchini)
2 Tbs Coriander Seed (Dhania Saabut)
1 ½ Tbs Cumin Seed (Jeera)
1 ½ Tbs Fenugreek Seed (Methi Dana)
1 Tbs Black Peppercorns (Kali Mirch)
1 Tbs Turmeric Powder (Haldi)
2 tsp Black Mustard Seed (Rai)
1 tsp Fennel Seed (Saunf)

Preparation:
1) Place small to medium dry skillet over medium-low heat
2) Add all ingredients to the hot, dry, skillet and toast (constantly moving the spices) for apx 2-3
minutes until slightly darkened and fragrant
3) Allow to cool completely to room temperature
4) Place toasted ingredients in a mortar and pestle, clean coffee grinder, or spice mill and grind into
a fine powder
Use immediately or store in an air tight container in a cool, dry, dark place for up to 3 months

Taz Doolittle www.TazCooks.com