“Curry” originates from the Tamil word “karhi,” which refers to a sauce or gravy. Curry powder is a blend of various raw spices and differs significantly from Garam Masala, where each spice is individually roasted and ground. In traditional cooking, curry powder is added to hot oil and lightly toasted to release and enhance its flavors, creating a rich and aromatic base for many dishes.
In my curry powder blend, I intentionally avoid adding cinnamon, clove, and cardamom, as these spices tend to burn before the other ingredients have had a chance to brown properly. This prevents the curry from tasting bitter, ensuring a balanced and harmonious flavor profile.
The exact blend of spices in curry powder can vary widely, with each family or region having its unique recipe. This variation allows for diverse flavors, reflecting India’s rich culinary heritage and regional differences. My recipe offers a balanced and versatile mix that complements various dishes, bringing depth and warmth to every meal.
ingredients:
4 tbsps. coriander seeds
2 tbsps. cumin seeds
1 1/2-2 tsps. fenugreek seeds
1 tsp. mustard seeds, black or yellow
1 tsp. black peppercorns
2 tsps. turmeric powder
preparation:
- Grind all the spices together and mix in turmeric.
- Store in an airtight jar.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.