Hi my dear hive friends One of the best things about plant-based curry powder is that it is incredibly adaptable, making it ideal for a wide range of dishes. From classic Indian curries to Thai stir-fries and even soups and stews, it can be used to create rich and flavorful vegan meals that are both healthy and delicious. And because it is made entirely from natural ingredients, it is free from additives and preservatives that can be found in some store-bought varieties.
Sri Lankan cuisine is known for its bold and spicy flavors, and one of the key ingredients that make it so distinctive is amu thuna paha, also known as unroasted curry powder. This blend of spices is used in a variety of Sri Lankan dishes, including curries, soups, and stews, and is essential in giving them their unique taste and aroma.
Amu thuna paha translates to "raw three-five," which refers to the traditional combination of three to five spices used in the mix. These spices typically include cumin seeds, fennel seeds, and coriander seeds, along with optional ingredients like curry leaves, cardamom and clloves.The use of unroasted spices in the mix gives the curry powder a more delicate and nuanced flavor than its roasted counterpart.
Making amu thuna paha at home is easy and requires only a handful of ingredients. Here is a simple recipe that yields about 2 cups of unroasted curry powder:
Ingredients:
50g cup cumin seeds
50g fennel seeds
250g coriander seeds
20 fresh curry leaves
2 - 3 cardamom and cloves , cinnamon bark small slice
Instructions :
Clean the ingredients, First, the ingredients used to make the curry powder are cleaned thoroughly.
Dry the ingredients, The ingredients are then dried in the sun. This process allows the ingredients to dry out naturally and develop their unique flavors and aromas.
Once all the ingredients are cooled, put them into a spice or coffee grinder and grind them to a fine powder. You may need to do this in batches.
