RAW, UNROASTED CURRY POWDER (AMU THUNA PAHA KUDU)
Sri Lankan curry powder made with cumin seeds, fennel seeds, and coriander seeds.
Provided by Ruwanmali Samarakoon-Amunugama
Categories Spice Condiment/Spread Coriander Cumin Curry Fennel Cinnamon Vegan Vegetarian Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Dairy Free
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- In a dry (not oiled) frying pan over low heat, lightly roast the cumin, fennel, and coriander seeds together just long enough to release their fragrance and remove any moisture. Shake the pan to roast the spices; you may also use a wooden spoon to stir continuously in the pan. Remove them from the pan and set aside to cool.
- In the same pan over low heat (no need to clean the pan), dry-roast the curry leaves and cinnamon together for 2-3 minutes, until the curry leaves are crispy.
- Let all the ingredients cool, and then put them into a spice or coffee grinder (this may have to be done in batches). Grind the spices to a fine powder. Spoon the curry powder into an airtight jar or container and store in a cool, dark space for up to 2 to 4 months.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
