INGREDIENTS:
6 tablespoons coriander seeds
2 tablespoons cumin seeds
1 teaspoon fennel seeds 1 teaspoon mustard seeds
1 x 5cm cinnamon stick (crumbled)
4 cloves
4 cardamom pods
5 dried curry leaves
1 teaspoon whole black peppercorns
Heat all the spices in a dry pan until aromatic (Till golden brown). Place in a grinder and grind to a fine powder - this will make much more than you need, but it stores for months in an airtight container.
5 comments:
Is this raw curry powder or ROASTED curry powder? The other recipes I have seen for "raw" curry powder are like this:
Raw Curry Powder
Ingredients
* 2 tsps Coriander seeds
* 1 tsp. Cummin
* 1/4 tsp. Fennel
There can be different versions of curry powder. You can try all and decide what you like :-).
why is is called "Raw" when you roast all the ingredients?
We heat all the ingredients because we want to make them dry before grind them. It helps to keep the curry powder for a long time.
If you like them use them raw, you can use it. But the duration you can keep them will be low.
As I said earlier there are many variations of curry powder in Sri Lanka. This is just the way I use.
Hi chamari. i use to make "RAW" curry powder with above mentioned 3 ingrediants. but i find your curry power smells much better. Thanks again..
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