Ceylon Curry Powder
Elevate your culinary creations with homemade Ceylon Curry Powder, a fragrant and versatile spice blend that celebrates the bold and vibrant flavors of Sri Lankan cuisine. Crafted with a medley of toasted whole spices like coriander, cumin, fennel, and fenugreek, this recipe layers complexity with the warm notes of cinnamon, cardamom, and cloves, balanced by the subtle heat of dried red chilies. Fresh or dried curry leaves infuse an authentic aroma, while turmeric lends its signature golden hue. Perfect for curries, stir-fries, or marinades, this easy-to-make spice mix takes only 20 minutes to prepare and ensures unparalleled freshness in every dish. Store it in an airtight container to enjoy the peak of flavor in your kitchen for months to come!
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Recipe Information
Ingredients
- 4 tablespoons Coriander seeds
- 2 tablespoons Cumin seeds
- 2 tablespoons Fennel seeds
- 1 teaspoon Fenugreek seeds
- 5 whole Cardamom pods
- 6 whole Cloves
- 1 inch Cinnamon stick
- 4 whole Dried red chilies
- 10 fresh or dried Curry leaves
- 1 teaspoon Black peppercorns
- 1 teaspoon Turmeric powder
- 1 teaspoon Mustard seeds
Instructions
Gather all the spices and measure them according to the recipe.
Heat a large, dry skillet over medium heat. Once hot, reduce to low heat and add the coriander seeds.
Toast the coriander seeds for 1-2 minutes, stirring frequently, until they release their fragrance. Remove and set aside.
Repeat the same process for cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, black peppercorns, and dried red chilies. Toast each individually to ensure they roast evenly without burning.
Toast the curry leaves briefly until they become crisp. Remove and set aside.
Add the cardamom pods, cinnamon stick, and cloves to the skillet and lightly toast for about 30 seconds or until aromatic.
Allow all the toasted spices to cool completely at room temperature to prevent sogginess when grinding.
Once cooled, transfer the spices (except turmeric powder) to a spice grinder, blender, or mortar and pestle. Grind into a fine powder.
Mix in the turmeric powder until evenly incorporated.
Transfer the Ceylon curry powder to an airtight container and store in a cool, dry place. Use within 2-3 months for the best flavor.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 1.3 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 20.8 mg | 115% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
