Friday 9 February 2024

Aromatic Sri Lankan Style Roasted Curry Powder: A Flavorful Recipe for a Perfect Blend/බැදපු තුනපහ හරියට හදමු

Sri Lankan style - Roasted curry powder 
බැදපු තුනපහ හරියට හදමු

Sri Lankan Style Roasted Curry Powder-Potchimes.com


Sri Lankan Style Roasted Curry Powder-Potchimes.com




Discover the rich, vibrant flavors of Sri Lankan cuisine with this aromatic roasted curry powder recipe. Perfectly balanced with a blend of spices, this homemade curry powder brings an authentic taste of Sri Lanka to your kitchen. 

Learn the secrets to roasting spices for maximum flavor and create delicious, aromatic dishes that will impress your family and friends. Easy to make, this recipe is a must-try for curry enthusiasts!


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

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

Sri Lankan Style Roasted Curry Powder-Potchimes.com

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      2tbsp
Curry leaves    A handful
Pandan leaves      A handful
Dried red chillies    6


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  2 මේස හැඳි
කරපින්චා 1 කප්
වියලි මිරිස් 6
රම්පේ කොළ


Let's start:

Dry roast the spices separately

  • Dry roast coriander seeds in a wide pan under 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
  • Once done, leave it to cooling
  • Then dry roast the cumin seeds the same way
  • Dry roast curry leaves and thinly cut pandan leaves.  Keep aside
  • All other spices and rice can be dry-roasted together
  • When all spices are properly cooled off, start grinding them

Grind them separately and store them in an air-tight container

  • Grind the roasted coriander seeds finely and immediately empty into an air-tight plastic or glass bottle.  Keeping them outside even for a short while will reduce the aroma and the potency of it
  • Gride the cumin seeds.  Drop into the same container
  • Crush cinnamon sticks into tiny pieces (large pieces can damage your grinder blades) and toss them into the grinder with the rest of the spices and curry leaves.  Grind into a fine powder and immediately toss into the spice container
  • Now empty the spice container onto a large sheet of paper and again tip back into it.  This will allow spices to mix properly. Do this a couple of times if necessary
  • Give the spice jar a good shake and tip some into a small spice bottle for everyday use.  The rest must be kept in a dry and dark place, preferably in a pantry cupboard for future use
Congrats, you have done it!

Let me know how delicious and aromatic your chicken curry turned out by using this home-made aromatic spice blend!


Sri Lankan Style Roasted Curry Powder-Potchimes.com
Dry roasting coriander seeds

Sri Lankan Style Roasted Curry Powder-Potchimes.com
Dark brown not burnt black!

Sri Lankan Style Roasted Curry Powder-Potchimes.com
Dry roasting all other spices

Sri Lankan Style Roasted Curry Powder-Potchimes.com
Dry roasting curry leaves - I didn't have pandan leaves on this day

Sri Lankan Style Roasted Curry Powder-Potchimes.com
The mill is full and ready to grind 

Sri Lankan Style Roasted Curry Powder-Potchimes.com
After grinding them into a fine powder

Sri Lankan Style Roasted Curry Powder-Potchimes.com

Done!

 
Sri Lankan Style Roasted Curry Powder-Potchimes.com
Store in a plastic or a glass air-tight bottle

Sri Lankan Style Roasted Curry Powder-Potchimes.com