Ingredients for Ceylon Curry Powder
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 teaspoon fenugreek seeds
- 1 cinnamon stick
- 6 cloves
- 4 green cardamom pods
- 10 curry leaves
- 2 tablespoons chili powder
- 1 tablespoon ground rice (optional)
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How to Make Ceylon Curry Powder
- In a dry pan over medium-low heat, separately roast 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon fennel seeds, and 1 teaspoon fenugreek seeds. Stir constantly until each spice turns a dark brown color. Watch carefully to prevent burning.
- Let the roasted spices cool slightly.
- Add the roasted spices to a blender along with 1 cinnamon stick (broken into pieces), 6 cloves, 4 green cardamom pods, and 10 curry leaves.
- Blend on high speed until a fine powder is achieved.
- Stir in 2 tablespoons chili powder (adjust to your spice preference) and 1 tablespoon ground rice (optional).
- Transfer the fragrant Ceylon Curry Powder to an airtight jar and store in a cool, dark place for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
4g
Carbs
15g
