Sri Lankan Curry Powder
Unlock the bold, aromatic essence of Sri Lankan cuisine with this homemade Sri Lankan Curry Powder, a vibrant blend of whole spices like coriander, fennel, and cumin seeds, accented by the warmth of cinnamon, cardamom, and cloves. Toasted to perfection and ground to a fine powder, this spice mix exudes layers of complex flavors and fragrances, with the earthy punch of dried red chilies and the signature aroma of curry leaves taking center stage. Perfect for curries, stews, and marinades, this versatile spice blend allows you to elevate your cooking with an authentic Sri Lankan twist. Easy to prepare and packed with fresh, preservative-free ingredients, this curry powder is an essential staple for any spice enthusiast's pantry.
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Recipe Information
Ingredients
- 4 tablespoons Coriander seeds
- 2 tablespoons Fennel seeds
- 1 tablespoon Cumin seeds
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Mustard seeds
- 6 whole Cardamom pods
- 6 whole Cloves
- 1 teaspoon Black peppercorns
- 1 2-inch piece Cinnamon stick
- 4 whole Dried red chilies
- 10 fresh or dried leaves Curry leaves
- 1 teaspoon Turmeric powder
Instructions
Heat a dry, heavy-bottomed skillet or pan over medium heat until warm.
Add the coriander seeds to the pan and roast, stirring frequently, for 2-3 minutes until aromatic and slightly darker in color. Remove and set aside.
Add the fennel seeds, cumin seeds, fenugreek seeds, mustard seeds, cardamom pods, cloves, and black peppercorns to the pan. Roast for 1-2 minutes, stirring constantly, until they release their fragrance. Be careful not to burn the spices.
Add the cinnamon stick, dried red chilies, and curry leaves to the same pan. Roast for another 1-2 minutes until the curry leaves are dry and brittle and the spices release their aroma.
Allow all the roasted ingredients to cool completely to room temperature.
Transfer the cooled spices to a spice grinder or blender and add the turmeric powder. Grind to a fine powder.
Sift the ground spices through a fine-mesh sieve to ensure an even texture. Discard any coarse remnants.
Store the curry powder in an airtight container in a cool, dry place. It will keep for up to 6 months, though the flavor is best within the first 3 months.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 1.1 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1179 mg | 25% | |
*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.
