Sri Lankan Style Roasted Curry Powder: Aromatic And Flavourful Spice Mix/බැදපු තුනපහ හරියට හදමු

Sri Lankan style - Roasted curry powder

බැදපු තුනපහ හරියට හදමු

Discover the rich, vibrant and, authentic flavours of Sri Lankan cuisine with this aromatic roasted curry powder.

Easy to make, this recipe is a must-try for curry enthusiasts!

Learn the secrets to roasting spices for maximum flavour and create delicious, aromatic dishes that will impress your family and friends.

Homemade spices never fail to add unique, fresh flavours to your dishes and the satisfaction of creating your own spice blend is priceless!

All thanks goes to my aunty who passed me this recipe with love.

So, let's gather all the necessary ingredients and make it;

Aromatic Sri Lankan spices

Whole spices needed;

Ingredients    Amounts

Coriander seeds    1 1/2 cups

Cumin seeds    1 cup

Cinnamon sticks    4 or 5

Cardamom pods    1 1/2 tbsp

Cloves    1 1/2 tbsp

Fenugreek seeds    1tsp

Mustard seeds    1tsp

Peppercorns    1tsp

Fennel    1tbsp

Raw rice 3tbsp
Curry leaves    A handful

Pandan leaves    A handful

Dried red chillies 4

Mung beans   3tbsp

Ingredients	Amounts
Coriander seeds	1 1/2 cups
Cumin seeds	1 cup
Cinnamon sticks	4 or 5
Cardamom pods	1 1/2 tbsp
Cloves	1 1/2 tbsp
Fenugreek seeds	1tsp
Mustard seeds	1tsp
Peppercorns	1tsp
Fennel	1tbsp
Raw rice	3tbsp
Curry leaves	A handful
Pandan leaves	A handful
Dried red chillies	4
Mung beans	3tbsp

කොත්තමල්ලි කප් 1 1/2

සූදුරු කප් 1

කුරුදු කෑලි 4/5

එනසාල් 1 1/2 මේස හැඳි

කරාඹු නැටි 1 1/2 මේස හැඳි

උලු හාල් 1 තේ හැඳි

අබ 1 තේ හැඳි

ගම්මිරිස් 1 තේ හැඳි

මාදුරු 1 මේස හැඳි

හාල් 3 මේස හැඳි

කරපින්චා 1 කප්

වියලි මිරිස් 6

රම්පේ කොළ

මුං ඇට 3 මේස හැඳි

Let's start:

Dry roast the spices separately

Dry roast coriander seeds in a wide pan under very slow heat, constantly giving attention with regular pushing around the pan. Do not burn them. This will take about 5-8mins. Coriander seeds should be dark brown not burnt black. Take out of the pan immediately and keep aside.
Dry roast rice and mung beans together. Toss on roasted coriander
Dry roast the cumin seeds. Toss on roasted spices
Dry roast all other spices, curry leaves and thinly cut pandan leaves (do not forget to cut the cinnamon sticks into tiny pieces as the blade of your grinder can get damaged if it caught with any long sticks)
When all spices are properly cooled off, start grinding them together by adding them potion by potion
It is important that you immediately empty the powdered spices into an air-tight jar and close the lid at once. Leaving it out can take the aroma and potency of the spices away.
Keep filling the jar until the whole lot is powdered

Store your spice blend in an air-tight container

Now, empty a small amount of your precious spice blend into a small jar for daily use.
The rest must be stored in the air-tight jar in a dark corner of your kitchen cupboard. When the small jar is finished fill it up with the spice powder and immediately close the lid.
Well done! you have done it!

Tip:

I recommend sticking to the quantities listed above. Doubling the recipe to make a larger batch can alter the aroma and potency of the spices. Each time you open the jar, some of the aroma escapes into the air, diminishing the overall fragrance and flavour over time. It's best to make a small batch and use it up before preparing a new one.

Let me know how delicious and aromatic your chicken curry, mutton curry or bitter-gourd curry turned out by using this homemade aromatic spice blend!