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Curry Powder

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Curry Powder Recipe, How To Make Curry Powder Recipe

Curry powder is a spice mix of widely varying composition based on South Asian cuisine.

Curry powder is a pre-packaged blend of spices, leaning heavily on turmeric for colour, cumin for flavour, and dried chillies for heat. The curry powder is the Western cook’s shortcut to bold Indian flavour. The word "curry" is derived from the Tamil word Kari meaning "sauce, relish for rice".

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About Recipe

How to make Curry powder

(47 ratings)
96 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Curry powder
Author : Vahchef
Main Ingredient : Coriander seeds
Servings : 0 persons
Published date : June 30, 2018


Ingredients used in Curry powder
• Mustard seeds - 1/2 tea spoon.
• Curry leaves - 2 springs.
• Red chilly - 6 numbers.
• Turmeric - 1 tea spoon.
• Bay leaf - 1 number.
• Pepper corn - 1 tea spoon.
• Cinnamon - 2 sticks.
• Cloves - 8 numbers.
• Cardamom - 7 numbers.
• Cumin seeds - 2 tablespoons.
• Coriander seeds - 1/4 cup.
• Fried onions - 1/2 cup.
• Garlic roasted flakes - 10 grams.
Method:
  • Dry roast all ingredients and add fried onions and fried garlic, turmeric powder.
  • Put it in the blender and make a powder.





Cooking with images





Articles


Curry powder is a pre-packaged blend of spices, leaning heavily on turmeric for colour, cumin for flavour, and dried chillies for heat. The curry powder is the Western cook’s shortcut to bold Indian flavour. The word "curry" is derived from the Tamil word Kari meaning "sauce, relish for rice".

Turmeric powder (curcuma longa), is a bright yellow powder made by grinding of mature underground stems, used for colouring and flavouring food and cosmetic purposes. It is loaded with many healthy nutrients such as protein, calcium, cooper, iron etc., so it is often used to treat a wide variety of health problems.

Today Cumin is cultivated and grown in many countries like India, Iran, Saudi Arabia, Mexico and China. It is quite easy to grow and adapts well in many climates. The strong aromatic smell and warm, bitter taste of Cumin fruits are due to the presence of a volatile oil, cumin aldehyde, which exists in the proportion 2.5 to 4%. It is used mainly where highly spiced foods are preferred like cheeses, pickles, sausages, soups, stews, stuffing, rice and bean dishes, and liqueurs.

Dried chillies, have been a part of the human diet. India is now the largest producer of chillies in the world. These are available throughout the year to add zest to flavourful dishes around the world and health to those brave enough to risk their fiery heat. This is the plant that puts fire on your tongue and maybe even a tear in your eye when you eat spicy Mexican, simmering Szechuan, smoldering Indian, or torrid Thai food. Chili peppers belong to the family of foods bearing the Latin name Capsicum. 

Preparing tips:

  1. Prepare your own blend so that you ensure that the spices are fresh and toasted to your satisfaction.
  2. Make use of fresh curry leaves.

Health tips:

  1. The paste of chillies, salt and turmeric are used to make as like as pickles. If one takes small amount of it, acts like as appetizer.
  2. Eating a chilli per day is helpful to stay sleep longer.

It goes well with rice, idli, chapathi….. Very delicious food….must try!!! 

 



 

Comments & Reviews

 

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Recent comments

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Catherine Posted on Wed Jul 05 2017

Dear Sir, I am from Malaysia. We have only white cardamon. We do not have green cardamon. Will it affect the taste of the curry powder or is there any subtitute? Please advice.

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Tropically Happy! Posted on Tue May 28 2013

Could you please make a video on something you use on almost every recipe-the curry leaves? Is there a way to dry them? For those of us who are trying to cook your recipes, the ingredient that is always missing, and which every Indian says gives the

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Naamtok Posted on Tue May 28 2013

I love this, Thank you Chef.

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bagelboi66 Posted on Tue May 28 2013

Thank you Chef. This video is very helpful to me, so I am adding it to my favorites. Do you have a video for the technique how to cook those crispy onions? I have seen you use them several times and I want to use them too.

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Paree PREITY Posted on Tue May 28 2013

Give us a good measurement for allllllllll your recipes please.

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Luc Lue Posted on Tue May 28 2013

I love your food and the way you teach us, thank you very much. Where do you live? so I can take Indian cooking classes I bet your wonderful. Thanks again.

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funkynaz1 Posted on Tue May 28 2013

Thank you for this video. You are fantastic!.. Also I didn't know the difference between Garam Masala an curry powder.. Thank you!

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CowTaurog Posted on Tue May 28 2013

All the indian people I know would slap me into next week if I ever used the crap "curry powder" that you find in a tiny little plastic jar here in the US. I like making my own, mainly tumeric and chili powder more than anything. Great on b

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Arfan Ather Posted on Tue May 28 2013

chef very nice,share with us as well how to fry onions perfectly as u added in ur curry powder.thx

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SouthernSky Posted on Tue May 28 2013

vahchef is the best, i love this guy :D

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Sanjay Singh Posted on Tue May 28 2013

he has done it already, years ago. search for 'biryani onions'

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RoTelnCheese Posted on Tue May 28 2013

Curry powder is for lazy ppl

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