We’ve all been handling this interesting normalcy that we have at the moment in different ways. Working out, watching Netflix, horticulture, buying boxes, learning a new hobby or skill, cleaning and tidying untouched areas of your house ala-Marie Kondo, and cooking.
I have probably gone through most of that list (even the boxes). But what I decided to try was making my own curry powder. On my last trip to Sri Lanka, I procured a set of spices and curry powders to make my own Sri Lankan style curry at home. That was back in February. As my supply of curry powder is depleting faster than you can say Ayubowan, and the prospect of going back to Sri Lanka seems a bit dim at the moment, I researched online to find a recipe for raw curry powder (Thuna Pana).
With the assistance of Island Smile’s recipe, the power of Amazon and my insane curiosity with how curry powders are made, I was able to make it myself.
Making it was one thing, how it would taste like was another. So I followed the instructions for Dhal Curry from the chef I talked to in Sri Lanka, omitting their ingredients and replacing it with mine, and the end result was pretty much similar.
Raw curry powder. You heat up the spices a little (not roast) then grind them together. You can add cinnamon and cardamom for extra flavour, which I did.
This is my 3rd attempt to make Dhal Curry. I used a Toor Dhal, and for the 1st and 2nd attempt I overcooked them and made Dhal soup. This time, I almost overcooked them again, just managed to save them in time. I have finally figured out how long should it take on the pressure cooker (pretty much touch and go) as I simmer them with coconut milk after cooking.
It was quite fun to make, and takes a lot of patience as my grinder is a bit tiny. But smelling the spices, making them by myself, and tasting them on my cooking brings Sri Lanka a little closer to me.
Stutti, Jehan!
Hello, I am D. 