Raw, Unroasted Curry Powder (Amu Thuna Paha Kudu)

Name: Raw, Unroasted Curry Powder (Amu Thuna Paha Kudu)
Yield: Makes about 2 cups
Ingredients: ½ cup cumin seeds; ¼ cup fennel seeds; 1½ cups coriander seeds; 20 fresh curry leaves; (2-inch) Ceylon cinnamon stick, broken into small pieces

Ruwanmali Samarakoon-AmunugamaMakes about 2 cupsSource

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Raw, Unroasted Curry Powder (Amu Thuna Paha Kudu)

Ingredients

½ cup cumin seeds

¼ cup fennel seeds

1½ cups coriander seeds

20 fresh curry leaves

(2-inch) Ceylon cinnamon stick, broken into small pieces

Method

In a dry (not oiled) frying pan over low heat, lightly roast the cumin, fennel, and coriander seeds together just long enough to release their fragrance and remove any moisture. Shake the pan to roast the spices; you may also use a wooden spoon to stir continuously in the pan. Remove them from the pan and set aside to cool.

In the same pan over low heat (no need to clean the pan), dry-roast the curry leaves and cinnamon together for 2–3 minutes, until the curry leaves are crispy.

Let all the ingredients cool, and then put them into a spice or coffee grinder (this may have to be done in batches). Grind the spices to a fine powder. Spoon the curry powder into an airtight jar or container and store in a cool, dark space for up to 2 to 4 months.