Friday, February 27, 2009

How To Make Sri Lankan Raw Curry Powder


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.

Posted by Chamari at 9:00 PM
Labels: , ,

18 comments:

  1. 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
    ReplyDelete
  2. There can be different versions of curry powder. You can try all and decide what you like :-).
    ReplyDelete
  3. why is is called "Raw" when you roast all the ingredients?
    ReplyDelete
  4. 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.
    ReplyDelete
  5. 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..
    ReplyDelete
  6. we use raw curry powder for vegetables in this case can we use this for meat also
    ReplyDelete
  7. Please post more vegetable recipes,the simple ones, like a bean curry, wattakka curry etc. Please. Your work is much appreciated.
    ReplyDelete
  8. please show us how to make bean curry,wattakka curry,carrot curry and wambatu curry?
    Thanks a lot akke:)
    ReplyDelete
  9. Thanks a ton it is a wonderful support, now to make sri lankan raw curry powder is without a doubt simple utilizing your information. Thanks
    ReplyDelete
  10. Wow it is so wonderful to have this. This is so helpful guys....keep it up!!!
    ReplyDelete
  11. Dear Chamari,
    It is very great of your guidance. But I have a simple confusion. May you seperately write us INGREDIENTS: for roasted curry powder and unroasted curry powder.How can we keep them over 6 months

    Thanks
    Doctor Galappathi/Monaragala Base Hospital
    ReplyDelete
  12. Thank you So much Chamari, the curries taste so much better with your recipe of curry powder and has a great aromatic flavour as well..

    Not many ppl like to share recipes hence appreciate it alot!

    Good luck!

    Shalini Bandaranayake
    ReplyDelete
  13. Dry Curry Powder needs to be dried in the Sun before grinding.
    ReplyDelete
  14. Have you ever added rampe kola (pandan leaves) to the mix?
    ReplyDelete
  15. Have you considered using a dehydrator for the ingredients, to dry them out? Instead of heating them intensely to dry them? :)
    ReplyDelete
  16. Hi Chamari,
    Could you please present this recipe by weights (grams) because we need to prepare it as it enough at least for two months. Thanks!
    Anupama- Rathmalana.
    ReplyDelete
  17. insted of rosting you can sun dry the ingridients then grind.sharmila- rathmalana
    ReplyDelete
  18. You make me start cooking.....
    Thanks a lot & appreciate your effort....
    ReplyDelete

Subscribe to: Post Comments (Atom)