Srilankan Curry Powder | Curry Powder | Spice Powder

Srilankan Curry Powder, a flavorful mix of spices grinds together into powder and it's the key spice in many of Srilankan dishes. I guess that this curry powder is almost similar to the curry powder that are available in India. 

Though i haven't tried any curry powder so far, by seen the ingredients list in the curry powder pack, i came to that assumption. If you have tried both the curry powder let me know how it differs in taste.

While searching for the recipe of this curry powder, I noticed that there are quite a few variations in the making, i guess it's like our sambar powder, every household has their own recipe.

I personally prefer the spice powder without chili, so I can adjust the flavor and spice level according to my taste later in the curries, hence I referred to the recipe from here and here.  

The curry powder turned out so flavorful and it has very less spice from the peppercorns, so in the curry, you can add more or less chili powder as per your spice level.

Sri lankan Curry Powder

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 1/2 cup 
Recipe Category: Spice Powder | Recipe Cuisine: Indian
Srilankan Curry powder, Curry powder, Ceylon Curry powder Srilankan Curry Powder, a flavorful mix of spices grinds together into powder and it's the key spice in many of Srilankan dishes.

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Ingredients
Coriander seed - 1/4 cup
Cumin seed - 3 tbsp
Pepper corns - 2 tbsp
Rice - 2 tbsp
Mustard - 1 tbsp
Fennel seed - 1 tbsp
Cinnamon - 2 inch piece
Cloves -10
Cardamom -10
Fenugreek seed - 1/2 tsp
Curry leaves - 2 spring

Procedure

Measure and take all the ingredients. Heat the pan in medium flame and add all the ingredients, start roasting in the medium flame.

Roast till nice aroma comes from all the spices and it slightly starts to change its color. Remove from the flame and let it cool. Put it in the mixie jar and grind into powder.

Let it cool completely and store it in air tight container.

Related: How to make Srilankan Chicken Curry

Notes:

• While roasting the spices, add all the bigger ones first like coriander seeds, peppercorns, when it's half done, add all other ingredients, it helps to avoid burning of smaller spices
• Or roast each spices separately, choose the method that you're convenient .
• Don't let the spices cool completely, grind when it's hand bearable temperature. It helps to grind quickly.
• If you want some color, add a inch of turmeric stick or 1 tsp of turmeric powder along with all other spices.