How to Grind Fresh Curry Leaves

Curry powder is a key ingredient in many Asian dishes. However, curry powder can be expensive, and curry leaves gradually lose their flavor once they are powdered and stored. If you are lucky enough to have access to fresh curry leaves, then you can grind your own curry powder to maintain a fresh supply. Once powdered, add the leaves to other dried spice mixes or directly to your dishes to punch up the spice factor. A homemade curry powder will remain viable for one year, but it will begin to lose flavor after six months.

Towel
Scissors
Pan
Vegetable oil
Wooden spoon
Air-tight glass jar

Instructions

- 1
  Rinse the curry leaves under running water, then towel them dry.
- 2
  Trim away the woody end of the compound curry leaf's stem. While the smaller, more tender and flexible portions of the stem may remain in place, you can trim them off if you would like.
- 3
  Add 2 tbsp. vegetable oil to the pan.
- 4
  Turn a stove burner to its lowest heat setting and set the pan on the burner.
- 5
  Add the curry leaves to the pan.
- 6
  Stir the curry leaves slowly with your wooden spoon. Stir frequently, almost continually. Never leave the pan unattended. The curry leaves are dry enough to powder when they crumble readily when pressed gently with the wooden spoon.
- 7
  Remove the curry leaves from the pan and place them on a plate. Leave them there until they return to room temperature.
- 8
  Grind the curry leaves in a food processor at the highest speed setting (following the manufacturer's instruction) or by hand with a mortar and pestle. Stop grinding when the curry leaves are the consistency of a loose powder.
- 9
  Store the curry leaf powder in an air-tight container in a cool, dark place until you are ready to use it.

Different Grades of Essential Oils

How to Harvest & Prepare Horseradish

Herb Basics