Friday, October 7, 2011

Sri Lankan Roasted Curry Powder

If you have read Ponniyin Selvan by Kalki or Ramayanam, you will be taken a virtual tour to Sri Lanka. I always have a sense of nativity to the country and Tamil people out there.

I love exploring cuisines, my latest attraction is on Sri Lankan Cuisine. So on looking over Sri Lankan Recipes, I realized I should make the Sri Lankan curry powder to get the color and taste of the dish to be perfect.

This Curry Powder demands 13 Spice Ingredients. All to be dry roasted, till the spices are almost browned. Roasting the spices deep brown is 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 flavor of the curry.

Roast each spice separately, in medium flame till they turn brown color. You need to be care full, as it is easy to burn the spices in the process.

Sri Lankan Roasted Curry Powder Recipe

Prep Time05 mins 
Cooking Time: 10 mins  
Recipe CuisineSrilankan
Recipe TypeMasala


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


First Roast the Raw Rice in a heated pan for about 3 minutes till it turns golden colour, remove the rice to a plate. Roast other spices one by one. Roast the spices till they turn almost brown. Cool the roasted spices and grind along with roasted rice into a very 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 powder in Pumpkin Curry, Eggplant Moju and other Non-Vegetarian Curries.

I will post Eggplant Moju(Pickle) next, which we liked most.

Referred BBC-Food and Rice and Curry.


  1. thats a different territory all together and you did a great job with this powder. I love the look and texture of this.will give it a try soon.

  2. Seems yumm and fine-flavored curry powder dear.Waiting for ur next recipe Brinjal Moju(Pickle).

  3. lavi,what a great way to illustrate this recipe for Srilankan roasted curry powder.This is a sure,"keep".Loved the pad next to the plate and the concept behind it:) Keep it up!!!

  4. lovely curry powder and thanks for sharing.

  5. I tasted authentic Srilankan food only after coming to UK and I absolutely love it..:) Thanks for this yummy curry powder that makes all the difference.. The second pic is very good... Tell the whole recipe at one glance..:)

  6. Flavorful curry powder!!! Bookmarking this one :)
    Prathima Rao
    Prats Corner

  7. Curry powder looks so flavorful,..

  8. i love spices...the plate pic is beautiful lavi :)

  9. One of my dearest friends is Sri Lankan and taught me many wonderful recipes. Your curry recipe looks spot on and will make all your Sri Lankan recipes authentic and delicious.

  10. thanks for the recipe! wonderful blog :)

  11. Why do you roast the rice and then just put it aside? Do you grind it? This isn't very clear.

    1. Rice should be added along with spices for grinding!

      sorry, for not being so clear..

  12. This is full of taste. It is aromatic. It makes the curry delicious. I love it. Thanks for this sharing.


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