Authentic Indian ‘Curry’ Powder

So Mum has moved to Singapore and is being cared for. She has been very unwell and weak, and the mandate is to feed her but she is picky, picky, picky. Mealtimes, and she becomes mutinous, begins arguing, turns her face away, refuses to eat.

Vasu, her helper, has got into the cooking act and she gave me this recipe – a wonder taste enhancer – that goes well with anything, she says, it boosts flavour adding bite and piquancy to any Indian dish, vegetarian or otherwise.

So we tried Mum’s Kerala Fish Curry with cokum and she added a teaspoonful of this powder while it was cooking, and hallelujah, Mum is eating again !

Here is the recipe, with a bottle in reserve !

  • 1/4 kg dry red chilies
  • 1/4 kg coriander seeds (dhaniya)
  • 100g black pepper corns
  • 100 g cumin seeds (jeera)
  • 100g chana dhal (split Bengal gram)
  • 4 tsp hing (asaphoetida)
  • 50g methi seeds (fenugreek)
  • 100g haldi powder (turmeric)

Lightly dry roast (though Vasu says that’s not required) and blend to a fine powder. What she does insist, though, is that it be ground in an industrial grinder, like the ones available in the lanes of Chennai, but that is nigh impossible in Singapore, so the mixie it is !

Pix sourced from the web, and with thanks.


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