Madras Style Curry Powder

Madras Style Curry Powder
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It surprises most people to learn that curry powders as we know them in the West are almost nonexistent in India. It’s not that the flavors or styles we think of as “curry” aren’t present in the country that inspired them, it’s just that a premixed powder for making the dish is unheard of. Cooks instead will make a powder on the fly for each particular dish as appropriate.

Given the almost innate ability of Indian cooks to spice their meals individually, we can still draw on some regional norms to make curry powders that would be typical of the many cuisines of the country. It’s sometimes a game of inches in the massive subcontinent, as even a few kilometres up the road can substantially change what’s found in the spice rack.

This is the classic curry powder from the southern regions of the country. Relatively complex, it is perhaps the closest thing to a “reference” curry powder for Western tastes; i.e., this style is what most of us here expect curry powder to taste like.

Let’s check out how the madras home makers prepare the flavorful madras style curry in their own kitchen.

See Also : Home Made Chana Masala Powder


  • Coriander seeds – ¼ cup
  • Brown mustard seeds – 2 tbsp
  • Ground Turmeric – 2 tbsp
  • Fenugreek seeds – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Red chilli flakes – 1 tbsp
  • Ginger – 2 tsp
  • Cassia-cinnamon – 2 tsp
  • Black peppercorns – 2 tsp
  • Cardamom seeds – 1 tsp

See Also : Home Made Amchur Powder Recipe


  • Initially let us dry roast certain ingredients to make it aromatic.
  • Take a wide sauce pan, once the pan gets heated add few dry ingredients such as coriander seeds, brown mustard seeds, fenugreek seeds and cumin seeds.
  • First dry roast such ingredients, but make sure that flame at low.
  • Once it slightly turns to brown color, transfer them to the plate.
  • In the same pan sprinkle some black peppercorns, cardamom seeds, cassia cinnamon, red chilli flakes, turmeric and few ginger.
  • Again repeat the same process, dry roast the second set of ingredients. Once it turns transparent move to platter.
  • Leave the mixture until it comes to room temperature.
  • When it gets cool down, transfer them to the blender.
  • Grind them until it gets to a smooth fine powder consistency.
  • You can store this masala powder in an air tight container and use it for about couple of weeks.
  • Changeover: Instead of Dry roasting all the spices. Drop everything in a blender and blend them to a fine powder.
Jothi Manikandan

Jothi Manikandan

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