Coincidentally, the condiments that I had selected to post for this weeks theme in Blogging Marathon #56 turned out to be red, fiery and having a sauce like consistency with the exception of this one.
This is a flavorful curry powder from the Srilankan cuisine that is used in gravies / dals. I have adapted this from a cookbook called - Vegetarian Fare by Radha Rao.
This aromatic curry powder look like the South Indian sambar powder but has some extra spices like cardamom , cloves and cinnamon
I prepared a gravy using this curry powder and it tasted good .For me it looked like a cross between sambar and kurma!!
Coriander seeds- 1/2 cup
Cumin seeds- 1/4 cup
Fennel seeds- 1 tablespoon
Red chilies- 10
Fenugreek seeds- 1 teaspoon
Cardamom seeds- from 2 pods
Curry leaves- 10 numbers
Rice flour- 1 tablespoon
- Dry roast each ingredient separately till the spices are brown and aromatic. Take care not to char the ingredients.
- Transfer the roasted spices onto a plate and let them cool down.
- Powder them all together.
- Add the rice flour to the mix and pulse it a few times.
- Sieve and transfer the grits to the blender and grind again.You should have a fine powder.
- Spread on a dry palte for a few minutes and then when cooled, transfer onto a clean dry jar.
- Use as needed in gravies / dhals.
Take a look at all that was served so far on The Buffet On Table...
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
Labels: Blogging Marathon, Flavors from across the border, Magic Masalas, SriLankan Cuisine, Vegan varieties