I decided to share my first recipe post on this blog again, particularly for the Fiesta Friday group. Curry powder blend is usually made at homes in Sri Lanka and therefore differs from house to house in the spices used and the blend ratio. The blend also differs for the type of curry it is used for. Today, I will share my mother’s special blend for vegetarian curries. Interested non-vegetarians can check out these earlier posts for the blend for fish dishes and meat dishes.
The south Indian musician that I am featuring today is P.Unnikrishnan. Trained in Carnatic music, Unnikrishnan has released several Carnatic music and devotional song albums. He was introduced to the playback singing world of South Indian movies by A.R.Rahman in 1994 and his debut song in the movie ‘Kadhalan’ won him a national award. He also has started dabbling in experimental music.
The first clip is an excerpt from an A.R.Rahman concert where Unnikrishnan sings his award-winning debut song.
The second clip is his lovely rendition of a famous poem by renowned 19th century Tamil poet Bharathiyar.
The last clip is of Unnikrishnan’s daughter, Uthara, who sings a short excerpt of one of her father’s famous movie songs. Uthara recently made her debut in the movie playback singing world at the age of 9 with the release of her first song ‘Azhagu.’
Hope you enjoyed Unnikrishnan’s voice! Do try out my mother’s recipe for her curry powder blend!
Amma's Special Blend Curry Powder
- Dried red chillies – 100g
- Coriander seeds(Kothumalli) – 100g
- Cumin Seeds (Sinna seeraham/ Suduru) – 50g
- Fennel seeds (Perunjhseeraham/ Maduru) – 50g
- Fenugreek seeds (Venthayam) – 25g
- Pepper – 10g
- Curry leaves – ½ cup
- Turmeric – 1 piece or 1 tsp (if powder is used)
- Cinnamon – 2” piece
- Cardamom – 4 or 5
- Cloves – 4 or 5
- Chop up the dried red chillies and dry roast them. Keep aside.
- Dry roast the curry leaves separately and keep aside.
- Dry roast the balance ingredients together.
- Combine all and grind them together to make the curry powder mix. Store in an airtight container to use when needed.
- The ingredients can be scaled up for the desired quantity.
Recipe source: Raji Thillainathan.