Jaffna Vegetable/Lentils Curry powder
(A mildly hot blend)
Recipe
- 120 g coriander seeds
- 60 g dried chillies
- 10 fenugreek seeds
- 1 sprig curry leaves
- 30 g black peppercorns
- 30 g cumin seeds
- 5 cm piece turmeric
Method
- Clean wash and then sun-dry the spices for 2 or 3 days.
- Roast the spices and curry leaves over a uniform heat until very hot to
the touch.
- 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.