Sri Lankan Curry Powder
Event: Blogging Marathon #56
Theme: Condiments
My choice: Sri Lanka
I prepared this curry powder when I made the Sri Lankan curry. This is one flavorful, aromatic spice blend from Sri Lanka that gets used in both vegetarian and non vegetarian dishes there. It is on the lines of Indian garam masala and obviously we loved it when I used it in the Sri Lankan curry that I posted a couple of weeks ago. Apart from curries, I am seeing it's potential in jazzing up rice dishes as well.
Ingredients:
1 tbsp. rice
2 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
1/2 tsp. black pepper corns
1/2 tsp. cloves
1/2 tsp. fenugreek seeds
1/2 tsp. mustard seeds
2 cardamom pods
3 dried red chilli
3 inch cinnamon stick
10 curry leaves
1/2 tsp. turmeric powder
Method:
* Dry roast the rice until it turns golden in color and transfer on to a plate.
* Dry roast all the other ingredients individually except turmeric until fragrant or until they change one or two shades darker. Roast on low flame and stick around since the spices burn quickly. If any of the spices is burnt while roasting, discard them and start with the fresh ones.
* Let them cool and grind all the ingredients together into a fine powder.
* Store the spice powder in airtight container and use as needed.
Theme: Condiments
My choice: Sri Lanka
I prepared this curry powder when I made the Sri Lankan curry. This is one flavorful, aromatic spice blend from Sri Lanka that gets used in both vegetarian and non vegetarian dishes there. It is on the lines of Indian garam masala and obviously we loved it when I used it in the Sri Lankan curry that I posted a couple of weeks ago. Apart from curries, I am seeing it's potential in jazzing up rice dishes as well.
Ingredients:
1 tbsp. rice
2 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
1/2 tsp. black pepper corns
1/2 tsp. cloves
1/2 tsp. fenugreek seeds
1/2 tsp. mustard seeds
2 cardamom pods
3 dried red chilli
3 inch cinnamon stick
10 curry leaves
1/2 tsp. turmeric powder
Method:
* Dry roast the rice until it turns golden in color and transfer on to a plate.
* Dry roast all the other ingredients individually except turmeric until fragrant or until they change one or two shades darker. Roast on low flame and stick around since the spices burn quickly. If any of the spices is burnt while roasting, discard them and start with the fresh ones.
* Let them cool and grind all the ingredients together into a fine powder.
* Store the spice powder in airtight container and use as needed.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
Comments
14 comments:
The LanKan curry powder is really very aromatic...I love it, I made it for the last BM !
So flavorful and aromatic... Yummm.
It does look like our garam masala. Bookmarking the recipe.
Srilankan curry powder looks flavorful.I like the setup there.
very flavorful. Loved the first picture
You definitely have a neat handwriting!! The curry powder sounds very flavorful.
Suma, your composition and plating looks fantastic..what a classic shot..and I love that script..:)..looks pretty and beautiful..and the curry powder sounds a great one to have handy!
I love srilankan cuisine a lot in recent time..Flavorful curry powder.Bookmarked.
Love the click.. aromatic spices.
A versatile and good curry powder.
I just Loved the first shot ... Such a neat hand and am not surprised that it shows attention to detail as ur blog also talks about the same : simple and elegant !
Need to try out this curry powder ..
My good, marvellous and beautiful clicks..Very flavourful curry powder..
Lovely clicks Suma. Sri Lankan curry powder sounds spicy and delicious.
very similar to the curry powder we make in the French Caribbean which I posted for this theme - must be delicious when the curry is actually made
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