Herbs and Spices


Curry Powder


Jaffna Vegetable/Lentils Curry powder

(A mildly hot blend)

Recipe

Method

  1. Clean wash and then sun-dry the spices for 2 or 3 days.
  2. Roast the spices and curry leaves over a uniform heat until very hot to the touch.
  3. Liquidise or pound and sieve. Cook well. Then store in air tight containers.
Note Add 240 gm dried chillies instead of 60 g dried chillies for a hot blend.