If you have read Ponniyin Selvan by Kalki or Ramayanam, youwill be taken a virtual tour to Sri Lanka. I always have a sense of nativity tothe country and Tamil people out there.
I love exploring cuisines, my latest attraction is on SriLankan Cuisine. So on looking over Sri Lankan Recipes, I realized I should makethe Sri Lankan curry powder to get the color and taste of the dish to beperfect.
This Curry Powder demands 13 Spice Ingredients. All shouldbe dry roasted till the spices are almost browned. Roasting the spice deep brownis important, as the spice powder when ground will have the brown color &nice aroma and when it is added to the curry, it changes the color and flavorof the curry.
Roast each spice separately, in medium flame till they turnbrown color. You need to be care full, as it is easy to burn the spice in theprocess.
Ingredients:
Cinnamon Stick – 3’ inch
Cloves – ½ tsp
Curry Leaves – 10
Coriander seeds / Dhaniya – 2 tsp
Fennel / Sombu – 1 tsp
Turmeric Powder – ½ tsp
Cumin – 1 tsp
Raw Rice – 1 tbsp (You can use Basmati Rice)
Fenugreek / Vendhayam – ½ tsp
Cardamom – 2
Pepper – ½ tsp
Dry Red Chilly – 3
Mustard / Kadugu – ½ tsp
Method:
First Roast the Raw Rice in a heated pan for about 3 minutestill it turns golden colour, remove the rice to a plate. Roast other spices oneby one. Roast the spices are all almost browned. Cool the roasted spices and grind them into a fine powder.
Store the Curry Powder in a dry air tight jar.
This Curry Powder keeps well for 3 months.
You can use this curry powderin Pumpkin Curry, Eggplant Moju and other Non-Vegetarian Curries.
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