South Indian Curry Spice Mix

Yields approx. 1/4 cup.

by Aminni Ramachandran
from Fine Cooking
Issue 2
Last Edit Date: 3/6/2013 4:24:19 PM

Since ground spices quickly lose their flavor, it's best to buy spices whole and then toast and grind them yourself just before using in a dish. This recipe makes enough for one to two batches of South Indian Chicken Curry, depending on how much spice you like.

more about:

1 tsp. vegetable or canola oil
1 Tbs. coriander seeds
1 Tbs. fennel seeds
1 tsp. cumin seeds
4 whole cloves
2 green cardamom pods
1/2-inch piece cinnamon stick
1/2 tsp. black peppercorns
1/2 tsp. ground turmeric
1 tsp. ground cayenne pepper

Put a small frying pan over medium heat. When it is hot, add oil. When oil is hot, add coriander, fennel, cumin, cloves, cardamom pods, cinnamon stick, and peppercorns. Cook the spices, stirring, until they begin to brown and release their aromas, about 30 seconds. Immediately transfer spices to a clean coffee grinder or spice grinder, and grind to a powder (you can also grind the spices in a mortar and pestle). Add turmeric and cayenne pepper and mix well.

Photo: Suzanne Roman

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