Add all the spices, seeds and curry leaves. Keep stirring continously and roast for about 5 minutes or till the cumin seeds turn golden brown and mustard seeds start to splutter. Curry leaves should turn dry and dark.
Transfer the spice blend to a plate and let it cool for a minute. Then use a spice or coffee grinder to grind to a smooth powder.
Transfer to an airtight container and use a dry spoon when you need to scoop out the curry powder.
This makes about ½ cup of curry powder. Double or triple as needed.
Keyword curry powder, spices
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