- Get link
- X
- Other Apps
- Get link
- X
- Other Apps

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.
Comments
Is this raw curry powder or ROASTED curry powder? The other recipes I have seen for "raw" curry powder are like this:
ReplyDeleteRaw 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 :-).
ReplyDeletewhy is is called "Raw" when you roast all the ingredients?
ReplyDeleteWe 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.
ReplyDeleteIf 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..
ReplyDeletewe use raw curry powder for vegetables in this case can we use this for meat also
ReplyDeleteIt's not rocket science and Yes! you can. Heat up some oil and let the "raw curry powder" fry in it for few seconds, then add the rest of the ingredients as you wish! perhaps i might be too late to reply to this comment as it was posted in 2010.. hahaha.
DeletePlease post more vegetable recipes,the simple ones, like a bean curry, wattakka curry etc. Please. Your work is much appreciated.
ReplyDeleteplease show us how to make bean curry,wattakka curry,carrot curry and wambatu curry?
ReplyDeleteThanks a lot akke:)
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
ReplyDeleteWow it is so wonderful to have this. This is so helpful guys....keep it up!!!
ReplyDeleteDear Chamari,
ReplyDeleteIt 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
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..
ReplyDeleteNot many ppl like to share recipes hence appreciate it alot!
Good luck!
Shalini Bandaranayake
Dry Curry Powder needs to be dried in the Sun before grinding.
ReplyDeleteHave you ever added rampe kola (pandan leaves) to the mix?
ReplyDeleteHave you considered using a dehydrator for the ingredients, to dry them out? Instead of heating them intensely to dry them? :)
ReplyDeleteHi Chamari,
ReplyDeleteCould 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.
insted of rosting you can sun dry the ingridients then grind.sharmila- rathmalana
ReplyDeleteYou make me start cooking.....
ReplyDeleteThanks a lot & appreciate your effort....
this site is best
ReplyDelete$20 Raw food starter eBook includes 5 raw food eBooks and 5 raw food videos to get you started on your raw food journey.
ReplyDeletebernadettelivingstone@gmail.com
contact me
Hi,
ReplyDeleteAccidentally saw u'r site. Looks helpful.Hope to try some of recipes. keep up u'r good work.
Thanks a lot for the recipes... They are just what i have been looking for!! Keep up the good work!
ReplyDeletewe don't use black pepper,cardamom & cloves, for some vegetable. This is confusing.
ReplyDeleteThank you so much Chamarie.
ReplyDelete