CURRY MASALA POWDER

     My introduction with this Curry Masala was through Aachi Masala.  Until then I have never used this spice powder.  Aachi's Curry Masala Powder, which was marketed as, which could be used in most of the Curries. Obviously, it is named Curry Masala.  There are even some variations as Mutton Masala Powder, Chicken Masala Powder etc., Though most these spice powders use slightly different spices as a combination of ingredients, they are almost similar in taste, aroma and flavour.
     If there is one spice powder I commonly use in my kitchen then it is this Curry Masala Powder.  My daughter extensively uses this in most of her recipes, even while scrambling an Egg(Mutta Chikki Porichathu).  A simple Masala Powder which has turned into a must-have in my pantry.
     It was during my initial days of blogging(and even before the idea even came up in my mind), while I was reading through quite a lot of authentic recipes and at one instance I came up with a story of Curry Powder and its authenticity. While writing for this particular recipe, I couldn't forget what I read about the so-called Curry Powder.
     Curry Powder as such has a historical mention that it is an absolute British invention, to re-incorporate the very Indian Curry in a British style.  If we say curry powder is a British invention then what's traditionally Indian is the one & only Garam Masala. I even came up with another Curry Powder called Madras Curry Powder, least to find a mention in any of the authentic Indian recipes.

     These words are from Madhur Jaffrey's vintage cookbook, “An Invitation to Indian Cooking” 
caught my attention,

... Don’t forget that Jaffrey wrote these words in the year 1973.

Courtesy - An Invitation to Indian Cooking by Madhur Jaffrey

     But I feel South Indian kitchen has always used this mixture of spice powder in the name of Curry Masala.  Whatsoever, if the spice mix can yield wonderfully flavoured dishes, I'm sure to add it into my pantry.  This particular spice powder has been blended and used to my convenience for the past 12 years. Curry Masala Powder is a simple combination of Spices with flavours accentuating from the Spices used in it.
     Choose the fresh and good quality of whole spices for Curry Masala Powder.  Perfectly mixed spices will yield the most flavourful Curry Masala Powder. And the major factor to get the flavours as new as it is every time you use it,  store them in airtight containers kept away from heat, sunlight and moisture. If you get everything right, then it will stay good for months.


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Cuisine -  Indian
Recipe Type - Spice Powder
Spice Level - Medium
Difficulty - Easy
Yields -3/4-1Cup(approx)
Author: SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO MAKE CURRY MASALA POWDER

CURRY MASALA POWDER

INGREDIENTS :

For Curry Masala Powder :

Dry Red Chillies - 25-30 Nos.
Coriander Seeds - 1/2 Cup
Fennel Seeds - 2 Tbspn
Cumin Seeds - 1 Tbpsn
Cinnamon - 5-6 Sticks
Cloves - 7 -8 Nos.

METHOD :

• Dry Roast the Dry Red Chillies in a pan until it fluffs-up and keep it aside.
• Dry Roast Coriander Seeds on a very low flame until fragrant for about 5-7 minutes and keep it aside.
• Next, add Fennel Seeds & Cumin Seeds into the pan and dry roast it on a low flame until the spices splutter.
• Remove it from the pan and keep it aside.
• Next, add Cloves and Cinnamon into the pan and dry roast it on a low flame until the spices turn aromatic.
• Allow the dry roasted ingredients to cool down.
• Combine all the ingredients and grind it into a fine powder.
• Transfer the Curry Masala Powder into a clean and dry airtight container.

 

NOTES :

• Can sundry the Spices before preparing the Curry Masala Powder, but it is purely optional.
• Dry Roast the ingredients separately.
• Dry roast the spices on a very low flame.
• Care should be taken not to burn the ingredients which will totally spoil/alter the taste of the Masala.
• Cool the ingredients before grinding it.
• If stored properly stays good for about 2-3 months in room temperature.
• Store it in the freezer for longer shelf life.
• Curry Masala Powder can be used while making Mutton Curry, Chicken Curry, Puli Kuzhambu, Scrambled Egg, Prawn Masala, Minced Meat Masala, Kurma, etc.,