My grandmother used to prepare curry powder for the daily need, She was using a grinding stone and adding water to the spices, then grinding. She added some salt to moist curry powder to keep the leftover curry paste for next day to use. There are many versions of the way to do curry powder. Each and every house will make a slightly different blend of curry powder. But the secret is in the balance of the spices.
25 g dried mild hot or Kashmir whole chillies
2 level tbs (9 g) coriander seeds
1 +1/2 level tsp cumin seeds
1/2 level tsp fennel seeds
6 cardamon pods
5 cm (3 g ) cinnamon stick
2 sprigs dried curry leaves (optional)
1 dried pandanus (rampe) leaf, cut into by 3 cm pieces (optional)
12 g mung bean or rice or lentil
1.Place mung bean or rice in a pan at medium heat and toss gently, roasting until golden brown.
2.Than add all above ingredients and toss until the aroma comes, brown for 1 to 2 minutes.
3. Remove from the heat, place in a coffee grinder or food processor and grind until reduced to a fine powder.
4. Keep curry powder in an airtight container in a cool, dry place up to three months.