Curry Powder

The search for perfect curry powder began when we caught the whiff of mouth-watering parotta salna (flaky flat breads with curry) emanating from the “parotta shop” on our way back home from school in the evenings. After several trials of various curry powders available in the local market, my brother found Karunanidhi curry masala closely racing behind the one used in parotta shops. In those days curry powders were sold in small packs of 5 or 10 grams and it was recommended to add a pinch of curry powder even for the large quantity of curries. Nowadays curry powders are available in 50 or 100 grams and it recommends to use 2 teaspoonfuls (10 grams) of curry powder.

Nevertheless I prefer to use less curry powder particularly during summer as it is exuded as body odour through the sweats & breaths. So we can use home-made curry powder to enjoy the desired aroma by adding just a pinch of curry powder.

Curry powder is the quintessential ingredient for preparing delicious aromatic curries and every family has a unique liking towards a particular set of spices. Basically I am not inclined to add too many spices in my curry powder as used in store-bought curry powder.

The star ingredient in my curry powder is stone flower (kal paasi) that we hardly find in most of the curry powders available in the market today. Stone flowers are actually lichens on rocks and trees cultivated mostly in Tamilnadu. It is used in Chettinad cuisine and a few other Indian cuisines. Since it adds black color to the curry powder, it is not widely used by the manufacturers nowadays. It imparts intense flavor when roasted in oil, so we need to fry this curry powder in oil for few seconds allowing it to release the aroma to the fullest.

Since stone flowers are used for its intense yet pleasant aroma, it is not required for me to use too many spices. But I have added pepper liberally into this curry powder so that we can reduce the use of red chillies mainly for children & others who can not withstand the heat of red chillies. Curry powder may also be used in biryani (rice dishes), soups, stir fried vegetables and sundal (legumes salad).

Now the recipe for Chettinad style flavorful curry powder:

Curry powder:

Yields: 1/2 cup


Black pepper (milagu)1/4 cup
Coriander seeds (dhania)1/4 cup
Fennel seeds (sombu)2 tbsp
Cumin seeds (jeera)2 tsp
Stone flower (kal paasi)5
Cinnamon (pattai)4″
Star anise1
Cardamom (yelakkai)5
Cloves (krambu)8

Curry powder making:

  • Heat a heavy bottom pan in medium low flame.
  • Roast all the ingredients until we could smell the aroma of all spices.
  • Remove from heat.
  • Transfer to a plate to cool them down.
  • Grind into a fine powder.
  • Store in an air tight glass bottle.

Curry basics:

The word, curry, is originated from the Tamil word kari. In Tamil cuisine we use tamarind pulp as the base for most of the curries in which vegetables (or meat products) are cooked along with curry powder. Basically there are 3 major components in curries:

  • Curry sauce (gravy)
  • Dry curry powder and/or wet curry paste
  • Vegetables, lentils, legumes, eggs, or meat products

Curry sauce is usually prepared using cooked & pureed ingredients like onion, tomato, spinach or other vegetables that add volume to curries and also determine the color of curries.

Spice powder or curry paste is used to enhance the flavor & aroma of curries. The commonly used spice powders are chilli powder, turmeric powder, coriander powder, cumin powder, curry powder (garam masala). Curry paste is usually prepared using ginger, garlic, green chillies, coriander leaves, mint leaves, etc. Except curry powder all other spice powders & curry pastes are added in the beginning, whereas curry powder is usually added just before the final boil.

Vegetables, lentils, legumes, eggs, or meat products may be steamed, boiled, roasted, fried, stuffed or made into dumplings before adding into curry sauce.

Besides we can add fresh cream, coconut milk, cashew paste, coconut paste, or yogurt (curd) as thickening agents to make the curry rich & creamy. Adding butter, ghee, or vegetable oils like coconut oil, sesame oil, olive oil, etc.also enhances the flavor of curries.

Finally we can garnish curries with finely chopped coriander leaves, fresh cream, or other herbs & spices tempered in oil/ghee.

We need to use appropriate ingredients to achieve the desired color and flavor of curries. I hope the table below may be useful to select the ingredients for curries:

Color of the curryIngredients
WhiteWhite pepper + coconut milk (or cashew paste)
Light greenGreen chillies + coriander leaves + coconut milk (or cashew paste)
Dark greenGreen chillies + spinach
YellowRed chillies + carrot + coconut milk (or cashew paste)
OrangeRed chillies + carrot + tomato puree
RedRed chillies + tomato puree
Light brownRed chillies + tamarind pulp
Dark brownBlack pepper + caramelized onion + mint leaves

86 Comments Add yours

  1. Rita says:

    Hi Megala, This such a well written recipe of Curry Powder. I use store-bought Parsi Curry Powder from India. Mangal Masalawala, RTI etc.

    Of course in a pinch I will use Punjabi, Gujarati, and other Southern Curry Powders. I would like to share this with my “Parsi Cuisine” Facebook group & page. Which cuisine is this from? Rita

    1. Megala says:

      Thank you so much. πŸ™ This curry powder is somewhat similar to the one used in Chettinaad cuisine.

  2. Taruna says:

    Excellent write up!

    1. Megala says:

      Thank you!

  3. I’d love to try this! Is stone flower a critical element? I’ve never seen it available before x

    1. Megala says:

      We can make curry powder even without these stone flowers, but if you try them once, you will not like to make curry powder without them. πŸ™‚
      Thank you so much for reading this post.

  4. 3C Style says:

    This is a recipe that will be very useful. My hubby loves curry, and so am I. Thanks Megala.

    1. Megala says:

      I’m so delighted to hear this, thank you so much!

      1. 3C Style says:

        My pleasure! ❀ And thanks to you again for sharing.

  5. Another post, another new delight! This is the first I’ve heard of stone flower before… Not sure if I can get them here, but I want to make your aromatic curry blend regardless.

    1. Megala says:

      Thank you!

  6. I stay at Guwahati in Northeast India….we haven’t seen this stone flower anywhere in the eastern part of India.

    1. Megala says:

      Oh! I think you can find them in Bigbasket, or any other online grocers in India. You will definitely like this spice. πŸ™‚
      Thank you so much.

      1. Yup… i will try to find and get this amazing ingredient….a big thank you

      2. Yup..i will try to get them…thanks once again..πŸ™‚

      3. Thank you so much for the information πŸ™‚. I will definitely give it a try.

  7. Amazing !! as always….so beautiful & interesting post but wondering where to get the stone flower as it is not available here.

    1. Megala says:

      It is available mostly in southern & western parts of India. Where do you live?

  8. Swati says:

    Homemade masala are the best as in terms of aroma and ingredients!! What a detailed post on curry powder, it’s flavours and the curries!! So useful for everyone!! We don’t use stone flower much in North Indian cuisine.. but will try it if we get here in Indian stores..

    1. Megala says:

      Thank you!

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