Curry Powder Sri Lanka, Tamil

Curry Powder Sri Lanka


Sri Lanka, Tamil   -   Thool
Makes:
Effort:
Sched:
DoAhead:  		 6 T
**
20 min
Yes		 A Curry Powder used by the Tamil people of Sri Lanka. This recipe 3/4 fills a 4 oz spice jar. The real Tamil pattern recipe made 16 times as much.

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1/2
4
2
1/4
1/2
4
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1/4
1/2

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T
T
t
t
oz

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t
t
-- Dry Roast
Cumin seeds
Coriander seeds
Fennel seeds
Fenugreek seeds
Red Chili dry (1)
Curry Leaves
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Turmeric
Peppercorns black  
Make:   -   (20 min)
  1. In a dry skillet, comal, or tava, over moderate heat (375°F/190°C), separately roast all Dry Roast items. Each spice should darken a shade and become aromatic. The Chilis should darken but not blacken. The Curry Leaves should dry thoroughly.
  2. Take the pan off the heat and stir in the Turmeric until strongly aromatic, just a few seconds, (it burns very easily), and pour it out.
  3. Grind All Items to a fine powder in your spice grinder (see Note-2). Mix all together well.
  4. Package in a small airtight jar. It should be good for 6 months or so.
NOTES:

  1. Red Chilis, dry:

      The photo example used Japone chilis. for moderate heat. 1/2 ounce was 24 chilis. Use Thai Chilis for hotter. The pattern recipe didn't say what kind. For details see our Indian Chilis page.

  2. Spice Grinder:

      A little whirling blade coffee grinder is excellent for this job - mine is a Krups.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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