Sri Lankan Roasted curry powder බැදපු තුනපහ

To make curries, Sri Lankans use two main curry powders. They are roasted curry powder and unroasted curry powder. We usually use roasted curry powder to make darker curries and unroasted curry powder to make lighter curries. If you are new to Ceylonese cuisine, keep in mind that these two curry powders are made using different ingredients. Therefore, the curries that are made using these curry powders taste differently.

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I had so many requests to share my roasted curry powder recipe and I am sorry that I couldn’t share this recipe with you earlier. The recipe I am sharing with you has lot of history as this is something my family followed for generations. Yes, you heard it right. I know for a fact that four generations of my family followed this and I am assuming that this has a longer history than just four generations.

Try to follow my recipe correctly as many think that this curry powder should be black when it’s actually supposed to be dark brown and people end up burning the ingredients. Also, if you are living in an apartment, do open your windows before beginning to make this curry powder. The smell is very nice, but very strong.

For the first time, I have written down this recipe in Sinhalese for your convenience. I can write in Sinhalese, but my Sinhalese grammar is little weak. So, I took my mother in law’s help to translate. If there is any mistakes in Sinhalese writing, ignore it :).

Black Roasted Curry Powder

  • 100g Coriander seeds
  • 50g cumin seeds
  • 50g fennel seeds
  • 25g cinnamon
  • Hand full of curry leaves
  • 3 tbsp of cardamoms
  • 2 tbsp of cloves
  • 1 tbsp of fenugreek
  • 1 tbsp of black pepper seeds
  • 1 tbsp of mustard seeds

*** Keep in mind that you do not use oil for frying. Do not use any wet pans or wet bowls at all.

Keep mustard seeds aside. Put all other ingredients in a clean dry pan and fry until all the ingredients turn brown on low heat. Make sure to stir continuously. Then, add the mustard seeds and fry with other ingredients for less than 1 minute. Please keep in mind that you must not fry mustard for more than 1 minute as they will be burnt. Take out the pan from the heat right away and transfer the spices to another dry bowl. Once the fried ingredients cool down, grind them and store in a clean dry glass bottle.

බැදපු තුනපහ

කොත්තමල්ලි 100 g
සූදුරු 50 g
මාදුරු 50 g
කුරුදු 25 g
කරපින්චා මිටක්
කරදමුන්ගු මේස හැදි 3
කරාබුනැටි මේසහැදි 2
උලුහාල් මේසහැදි 1
ගම්මිරිස් මේසහැදි 1
අබ මේසහැදි 1

අබ ටික පසෙකින් තබන්න. සියලුම කුලුබඩු වර්ග එකට මිශ්‍ර කර විටින් විට හැදි ගාමින් කබලේ බදින්න. මෙය දුබුරු පාට වෙන සේ බැදගන්න. කලු වර්නය වෙන තෙක් නොබැදිය යුතුයි. අවසානයෙ ලිපෙන් බෑමට විනාඩියකට පෙර අබ ටික කලවන් කර බැඩ ගන්න. ඉන්පසු මෙය ලිපෙන් බා එවෙලේම වෙන බාජනයකට දමා නිවෙන්න හරින්න. නිවුන පසු කොටා ගන්න. එය හොදින් වේලුනු වීදුරු බෝතලයක තැන්පත් කර ගන්න.

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