- Coriander seeds- 5 tablespoons
- Cumin seeds- 3 tablespoons
- Turmeric powder- 2 tsp
- Fenugreek seeds- 1 tablespoons
- Mustard seeds- 2 tablespoons
- Whole black peppers- 1 tablespoons
- Cloves- 1/2 tsp
- Ground nutmeg- 1/4 tsp
- Red chilies- 5
- Dried curry leaves- 10
- Cinnamon stick- 2 (broken into pieces)
- Seeds from 10 cardamom
- Bay leaves- 4
Hyderabadi Curry powder
In a heavy-bottomed pan fry all the ingredients for 5 minutes over medium heat. Remove from heat. Grind all the roasted ingredients together to a powder. Store in an airtight container.
