Roasted Curry Powder Recipe - Aromatic - Sri Lankan style බැදපු තුනපහ හරියට හදමු

- February 09, 2024

Roasted curry powder - Sri Lankan style

බැදපු තුනපහ හරියට හදමු

Our forever-busy lives have pushed us to the limits and, we now, seek everything to happen in a fast-forward manner.

Cooking is now for many a mere toss, mix, blend, heat up, and eat style short-cut process without any love, devotion, or mindfulness attached to it. Also, it is not surprising that we do not want to grind spices at home when all kinds of spices are made in factories, packed, and sold under various brand names. However, they can never compete with the standard of homemade curry powder.

So, why not devote a bit of time to making your own spices at home? I promise that it will take your food to the next level in taste and aroma! You will fall in love with your own cooking and by offering your dishes to others with pride which will give you a therapeutic satisfaction and numerous health benefits too.

Homemade spices never fail to add a unique, fresh flavour 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;

Whole spices needed:

Coriander - 1 1/2 cups

Cumin - 1 cup

Cinnamon - 4/5 sticks

Cardamom - 1 1/2 tbsp

Cloves - 1 1/2 tbsp

Fenugreek - 1 tsp

Mustard - 1 tbsp

Peppercorns - 1 tsp

Fennel seeds- 1tbsp

Rice - 1 tbsp

Curry leaves- 1 cup

Dried red chillies- 6

Pandan leaves if available

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 මේස හැඳි

ගම්මිරිස් 1 තේ හැඳි

මාදුරු 1 මේස හැඳි

හාල් 1 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. Regular turning and string will 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
Dry roast curry 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 spices
Gride the cumin seeds. Drop into the same container
Crush cinnamon sticks into tiny pieces 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.