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INGREDIENTS:
6 tablespoons coriander seeds
3 tablespoons cumin seeds
2 tablespoons turmeric powder
1 teaspoon fennel seeds
1 x 5cm cinnamon stick (crumbled)
4 cloves
4 cardamom pods
5 dried curry leaves
1 teaspoon whole black peppercorns
Directions:
Heat the pan and first put coriander seeds and fry it till it starts to get golden brown. Then add rest of the ingredients and fly all in medium heat, till it is nice golden brown. (Do not burn it.)
Place in a grinder and grind to a fine powder.
You can store it for months in an airtight container.
NOTES:
If you can find dry turmeric, it´s the best.
Thank you for these recipes.. this is a great blog and I appreciate your clear explanations and pictures. I very much miss the culture and people of Sri Lanka.. but at least I can enjoy the food here in my home now!~
ReplyDeleteYour recipes are really good but please improve your videos.
ReplyDeleteChamari, I love watching your recipes, you mention in your chicken curry recipe that tumeric is also an ingredient in your curry powder mixture but it is not mentioned in either one of the raw or roasted curry powder recipes, could you plesae clarify that point for ignorant me? if you do use tumeric in the curry powder preparation which one is it, raw or roasted?. I never ever dreamed of making my own curry powder but you inspired me to do it at home, thank you.
ReplyDeleteThank you very much for the comments & encouragements.
ReplyDelete@Anonymous:
Sorry Dear, it´s a mistake. This was my first recipe :-). And also I add very little turmeric, that´s why my curry powder didn´t get much yellow. (if you are following this recipe, just add nearly 2 tablespoons turmeric.) And use turmeric only for RAW CURRY POWDER. All the very best. I´ll do a video of this recipe soon :-)
what do you mean by cloves
ReplyDeleteDear chamari, Is that roasted curry powder is called 'kalu kudu" in Sinhala.?
ReplyDeleteCan u please tell me . im confused!
i made this without turmeric. came out awesome. smell is "out of the world".. Thanks Chamari
ReplyDeleteWhy would dry turmeric be favored over fresh grated turmeric?
ReplyDeleteNice recipe, thanks, but Chamari pls pls pls pls pls pls pls pls pls pls pls pls improve your English when presenting the videos. Thank u.
ReplyDeletethanks..
ReplyDeleteI am looking for a leaves very long look like leek people put it in curry for flavor does any one know the name please
ReplyDeleteThe only leaves used in indian cooking are coriander leaves, mint leaves and curry leaves but none of these are like leek. The only other leaf I could think of is lemon grass but it used mainly in Thai cooking. Hope you find what you are looking for.
ReplyDeleteHi,
ReplyDeleteI think you are looking for RAMPE LEAVES. In Sri Lanka we use it in most of every curry just as curry leaves. I think the english name is PANDAN LEAVES, but not sure about it.
http://en.wikipedia.org/wiki/Pandanus_amaryllifolius
hi anonymous
ReplyDeletethe long leaves you are looking for to flavour your curries are called pandan leaf or rampi leaf or rampi grass depending on which country you are from, it's fabulous in curries and rice dishes
hope this is helpful
What the hell are you on about the lady's English. Be grateful she is teaching you ignorant louts how to cook anything besides junk food you love so much. You must think you are clever swearing.
ReplyDeleteit was helpful to me not only this one and also the other recipes. all the best and thank u so much to all this recipes.
ReplyDeleteNice, i'm a food lover, i love to eat different variety of mouth watering foods with best organic spices online
ReplyDeleteGreat recipe, the aroma is amazing. Used this in a soup and the recipe was so much better than just using curry powder. Thank you
ReplyDeleteshe is not teaching how to F..k, she only teaching how to cook if you want to know how to F..k go and see your DOG,I know who you are Dog f..ker
ReplyDeleteHow to make Suwada kudu ... which is put after the cooked meal
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ReplyDelete