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Spicy Hyderabad-Style Curry Powder


Course : Mixes
Serves: 1
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Ingredients:


20 pieces green cardamom pods

2 pieces cinnamon sticks -- broken into pieces

5 pieces bay leaves

1/2 teaspoon cloves

1/4 teaspoon grated nutmeg

2 tablespoons aniseed

1 teaspoon black peppercorns

5 medium dried red chilies

10 medium dried curry leaves

6 tablespoons coriander seeds

3 tablespoons cumin seeds

3 tablespoons turmeric

1 tablespoon fenugreek seeds

2 tablespoons black mustard seeds
 

Preparation / Directions:


Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.

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