In his cookbook “On the Curry Trail,” author Raghavan Iyer describes this as “The Mother Blend” of curry spice mixes. It’s a simplified adaptation of the varied and unique blends made from sun-dried spices in southern India by individual cooks, and is named after the coastal city of Madras, now called Chennai. Iyer created this version, which is used in many recipes throughout the cookbook.
Store in a lidded glass container in a cool, dark place for up to 6 months.
Dried red chiles and fenugreek seeds can be found at well-stocked supermarkets, Indian markets or online.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 8 (makes a generous 1/2 cup)
Directions
Time Icon Total: 10 minsStep 1
In a spice grinder or a clean coffee grinder, combine the chiles, cinnamon, coriander, cumin, fenugreek, mustard seeds, peppercorns, cardamom and cloves and process until finely ground. Tap the lid before opening to settle the spices. (Depending on the size of your grinder, you may need to do this in batches.) Transfer to a medium bowl.
Step 2
Stir in the turmeric, ginger and nutmeg until well combined. Transfer to a lidded jar (preferably glass) and store in a cool, dry and dark place.
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving (1 tablespoon)
Calories
26
Fat
1 g
Carbohydrates
5 g
Sodium
3 mg
Protein
1 g
Fiber
3 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “On the Curry Trail” by Raghavan Iyer (Workman, 2023).
Tested by Ann Maloney.
Published April 10, 2023
Related Recipes
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnnZaxs63SZpquqqKuerG71p2cq2c%3D