Title: Spicy Hyderabad-Style Curry Powder
Categories: Herb Check
Yield: 1 Cup

20		Green cardamon pods
2		Cinnamon sticks, broken into pieces
5		Bay leaves
1/2	ts	Cloves
1/4	ts	Grated nutmeg
2	tb	Aniseed
1	ts	Black peppercorns
5		Dried red chilies
10		Dried curry leaves
6	tb	Coriander seeds
3	tb	Cumin seeds
3	tb	Turmeric
1	tb	Fenugreek seeds
2	tb	Black mustard seeds

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.

The Classic 1000 Indian Recipes edited by Wendy Hobson ISBN 0-572-01863-0 pg 12

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