Curry powder (spice mix for dry curry)


This dry spice mix can be made and stored for a few weeks. Adds flavor to dry curries that need to be made in a hurry.


Chana dal/ Bengal gram- 3 tbsp.

Urad dal/ split black gram- 3 tbsp.

red chillies- 3

coriander seeds- 2 tbsp.

asafoetida- a bit (or powder- 1/2 tsp.)

oil- 1/2 tsp. (optional)


* Dry roast (or with oil) the ingredients in a pan till lentils turn brown. Stir constantly to avoid over-roasting.


* Cool and use a small dry spice grinder to make a coarse powder. Store in an airtight jar for a few weeks.



14 responses to “Curry powder (spice mix for dry curry)

  1. Pingback: asparagus and carrot curry (south Indian style) | Eating Well Diary·

  2. I made it & loved it so much! 🙂 I used it in a home-made curry & on top of fish, brushed with a little bit of a fruity oil, before frying,…so good! x


  3. Pingback: Growing Kohlrabi/ noolkol in the garden and curry made two ways! | Eating Well Diary·

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