I get emailed recipes all the time by people in India wanting me to try their favourite family recipes. Sure beats using those waste of space celebrity cookbooks!
I was sent a recipe recently for a chicken curry from Tamil called Kuzhambu chicken curry. The recipe calls for a spice blend which I doubled to try in another south Indian curry. It is really good. You could also use it as a dry rub for barbecuing.
This recipe makes enough for two curries that serve three to four . I think after you’ve used it, you’ll be making more like I did.
As with all spice blends, it is a good idea to roast each of the different spices on their own like I do in my garam masala recipe here. The reason for this is that some spices roast faster than others.
That said, I don’t always have the time or the will to do this so I roasted them all together. To be honest, I don’t think you’ll taste a big difference either way. 🙂 At least you will be roasting your spices which is a lot more than you can say about most commercial brands.
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- 8 dried Kashmiri chillies
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 tablespoon broken rice (raw)
- 1 tablespoon black peppercorns
- 2 x 3cm cinnamon stick
- 1 tablespoon fennel seeds
- 1 tablespoon split gram lentils
- ½ teaspoon cloves
- ½ teaspoon cardamom powder
- 2 tablespoons coconut
- 1 tablespoon poppy seeds
- Place all of the spices in a dry frying pan over medium heat.
- Be sure to move the spices around so that they roast evenly.
- Remove from the heat when the spices become fragrant and warm to the touch.
- Cool the spices and then grind into a fine powder using a spice grinder or pestle and mortar.
The Waring Professional Spice Grinder is available from my sponsor Nisbets. It is the best I’ve ever used.