Curry Powder No. 3

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).)

Instructions

  1. 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.
  2. 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.
  3. 3Once the roasted ingredients have cooled slightly, pound or grind them into a fine powder and sift them through the sieve.
  4. 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.
  5. 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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