Sri Lankan Curry Powder

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!!

I used:

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
Cloves- 5
Cinnamom-2" piece
Curry leaves- 10 numbers

Rice flour- 1 tablespoon

  1. Dry roast each ingredient separately till the spices are brown and aromatic. Take care not to char the ingredients. 
  2. Transfer the roasted spices onto a plate and let them cool down. 
  3. Powder them all together.
  4. Add the rice flour to the mix and pulse it a few times.
  5.  Sieve and transfer the grits to the blender and grind again.You should have a fine powder.
  6. Spread on a dry palte for a few minutes and then when cooled, transfer onto a clean dry jar.
  7. 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

An InLinkz Link-up
Bon Appetit...

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