RAW, UNROASTED CURRY POWDER (AMU THUNA PAHA KUDU)

Raw, Unroasted Curry Powder (Amu Thuna Paha Kudu) image

Provided by Ruwanmali Samarakoon-Amunugama

Yield Makes about 2 cups

Number Of Ingredients 5

½ cup cumin seeds
¼ cup fennel seeds
1½ cups coriander seeds
20 fresh curry leaves
(2-inch) Ceylon cinnamon stick, broken into small pieces

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.