Sri Lankan Unroasted Curry Powder

This is the untoasted spice blend commonly used for vegetable curries in Sri Lanka. The rice and coconut get lightly toasted in a warm pan, but the rest of the spices do not. (Although the author notes that her mother always used to at least warm them a little "to release their flavours and make them easier to pound".) Iyer also includes a version of this untoasted blend in 660 Curries. I may transcribe that version as well at some point an add it below.

Sri Lankan Unroasted Curry Powder (for Vegetables)

Slightly adapted from Sri Lankan Flavours by Channa Dassanayaka

Ingredients

• 2 Tbsp. uncooked rice
• 1/4 c. unsweetened dried shredded coconut
• 10 fresh curry leaves¹
• 1/4 c. coriander seeds
• 2 Tbsp. cumin seeds
• 1/4 c. fennel seeds
• 1/2 Tbsp. fenugreek seeds
• 1/2 tsp. ground turmeric
• 1 (5cm/2") piece of pandan/pandanus leaf/rampe (optional)
• 1 stalk of lemongrass, white part only (optional)
• 2 cloves of garlic (optional)
• 1 (3cm/1.25") piece of ginger, peeled and sliced (optional)

Directions

1. Toast the rice in a dry pan until just beginning to brown (~2 minutes).
2. Add coconut and toast for another 30 seconds or so.
3. Transfer rice and coconut to plate to cool.
4. If desired, lightly toast the curry leaves and pandan (if using) and then transfer to plate to cool.
5. Add all ingredients to a spice grinder and grind to a powder. If using "wet" ingredients (like garlic, ginger, or lemongrass), use a molcajete or food processor instead so that the moisture doesn't gum up your spice grinder.

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Variations

Raghavan Iyer's Untoasted Sri Lankan Curry Powder

Ingredients

• 1 Tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1 tsp. fenugreek seeds
• 1/2 tsp. cardamom seeds (from green pods)
• 1/2 tsp. ground nutmeg
• 2 (3") cinnamon sticks, broken into smaller pieces

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¹ Even if you elect not to toast/warm any of the other spices, I would recommend tossing the curry leaves in the pan for a few seconds, just until they seem a bit dry and brittle. Otherwise you'll likely have a difficult time grinding them. Likewise with the pandanus leaf if you choose to use it. ^Back

Sri Lankan Roasted Curry Powder

As far as I know, Sri Lanka only has two curry powders. There is the coriander-rich, lemongrass-scented roasted curry powder, which is used for meat dishes. And there is the coconut-and-rice-based untoasted blend, which is used for vegetable dishes. There are, of course, local/familial variations on each of these, but all the variants are generally recognizable as being a take on one of the two core blends: toasted or untoasted.

I had to make a few adjustments to this recipe. Mainly because I didn't have any lemongrass stalks on hand. I was working with frozen minced lemongrass. I did my best to estimate equivalents, but I think it would have worked better to just use a stalk of lemongrass as called for. That said, having the minced stuff on hand did make it easier to grind the finished spice mix to a powder!

Sri Lankan Roasted Curry Powder (for Meat)

Slightly adapted from Sri Lankan Flavours by Channa Dassanayaka

Ingredients

• 3cm piece of lemongrass (white part)
• 1 small (3-4cm) stick of cinnamon
• 1 dried Thai, cayenne, or arbol chili (optional)
• 1/4 c. coriander seeds
• 5-6 fresh curry leaves
• 5-6cm piece of pandanus (rampe/screwpine) leaf, torn into pieces
• 1 green cardamom pod
• 2 whole cloves
• 2 Tbsp. cumin seeds
• 2 Tbsp. fennel seeds

Directions

1. Toast lemongrass, cinnamon, and chili (if using) over medium heat until lightly browned (2-3 minutes).
2. Add coriander, curry leaves, pandanus leaf, cardamom, and cloves and toast for another minute or so.
3. Add cumin and fennel and remove from heat.
4. Allow to sit in hot pan for 30-60 seconds to allow cumin and fennel to lightly toast.
5. Transfer mixture to plate to cool.
6. Once cool, transfer to spice grinder and grind to a fine powder.