Spicy Hyderabad-Style Curry Powder

Course : Curry
Serves: 1
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20 medium green cardamom pods
2 pieces cinnamon sticks -- broken into pieces
5 pieces bay leaves
1/2 teaspoon cloves
1/4 teaspoon grated nutmeg
2 tablespoons aniseed
1 teaspoon black peppercorns
5 medium dried red chiles
10 medium dried curry leaves
6 tablespoons coriander seeds
3 tablespoons cumin seeds
3 tablespoons turmeric
1 tablespoon fenugreek seeds
2 tablespoons black mustard seeds

Preparation / Directions:

Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.

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