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Spicy Hyderabad-Style Curry Powder Recipe
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20 Green cardamon pods 2 Cinnamon sticks, -broken into pieces 5 Bay leaves 1/2 ts Cloves 1/4 ts Grated nutmeg 2 tb Aniseed 1 ts Black peppercorns 5 Dried red chilies 10 Dried curry leaves 6 tb Coriander seeds 3 tb Cumin seeds 3 tb Turmeric 1 tb Fenugreek seeds 2 tb Black mustard seeds 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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