Curry Powder No. 3
This authentic Parsi curry powder blend offers a complex, aromatic foundation for traditional curries, combining the earthiness of roasted lentils and rice with a robust spice profile. The unique addition of roasted chickpeas and Jirasal rice acts as a natural thickener while imparting a nutty depth that distinguishes it from standard commercial blends. Featuring a harmonious mix of Goa chilies, star anise, and warming spices like nutmeg and cinnamon, this versatile masala creates a rich, flavorful base for meat and vegetable dishes alike.
Ingredients
- 2 cups Coriander seeds (Originally '2 Tipri'. Converted to cups for modern volume measurement.)
- 1 1/2 cups Roasted split chickpeas (Dalia) (Originally '1 1/2 Tipri'. These are roasted bengal gram (chana dal).)
- 1 cup Poppy seeds (Khus Khus) (Originally '1 Tipri'.)
- 1/2 cup Jirasal rice (or any short-grain rice) (Originally '1/2 Tipri'. Used for thickening and texture.)
- 2 ounces Dried Goa chilies (or Kashmiri chilies) (Originally '1 Navtank' (approx 58g).)
- 2 ounces Whole cumin seeds (Originally '1 Navtank' (approx 58g).)
- 1 ounce Dried turmeric roots (knots) (Originally '2 1/2 Tola' (approx 29g).)
- 2 tablespoons Whole black peppercorns (Originally '1 1/2 Tola' (approx 17g).)
- 1/2 ounce Star anise (Originally '1 1/4 Tola' (approx 14g).)
- 1/2 ounce Whole nutmeg (Originally '1 1/4 Tola' (approx 14g).)
- 1/2 ounce Cinnamon sticks (Originally '1 Tola' (approx 11.6g).)
- 1/2 ounce Whole cloves (Originally '1 Tola' (approx 11.6g).)
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Instructions
- 1Take the nutmeg, cinnamon, cloves, black peppercorns, turmeric knots, and star anise. Pound these hard spices in a mortar and pestle until very fine, then sift them through a fine wire mesh sieve to ensure a smooth powder.
- 2Take the remaining ingredients (coriander seeds, roasted chickpeas, poppy seeds, rice, dried chilies, and cumin). Roast each ingredient separately on a clay plate or heavy skillet over medium heat until they turn a lovely reddish color and become fragrant. Do not burn them.
- 3Once the roasted ingredients have cooled slightly, pound or grind them into a fine powder and sift them through the sieve.
- 4Collect any coarse residue left in the sieve from all ingredients, pound it again until fine, and sift. Mix all the sifted powders together thoroughly to ensure an even blend.
- 5Transfer the finished curry powder into airtight glass bottles or jars with tight-fitting corks or lids. Store in a cool, dark place.
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