Around the World #3: Carrot Sambol and a Round up!

Check out Indu @Indu’s International Kitchen tour of Sri Lankan cuisine.

Indu's International Kitchen

DSC_1214Its time for a round up of all the Sri Lankan recipes that I have made. I have been ogling at and drooling over countless recipes and I did end up making 7 different ones and have more lined up on my pinterest page that I hope to make soon!  My virtual journey has made me even more determined to visit Sri Lanka some day.  The cuisine just resonates with me so much because of the similarities between Kerala and Sri Lankan way of cooking. The liberal use of coconut and the abundance of seafood and spices! Gosh the recipes are so varied – There are simple salads like this carrot sambal that are made using fresh ingredients and serve as a side/ accompaniment to spicy rich dishes.  Then there are stuffed breads,  spicy chicken appetizers like spring rolls/cutlets and delicious curries using coconut milk.  The desserts are amazing too and mostly use rice…

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Curry Powder

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.

spicesThe 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!

Curry powder

Amma's Special Blend Curry Powder


Ingredients

  • 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

Method

  1. Chop up the dried red chillies and dry roast them. Keep aside.
  2. Dry roast the curry leaves separately and keep aside.
  3. Dry roast the balance ingredients together.
  4. Combine all and grind them together to make the curry powder mix. Store in an airtight container to use when needed.
  5. The ingredients can be scaled up for the desired quantity.

Recipe source: Raji Thillainathan.

Curry powder for fish dishes

This Jaffna curry powder is specifically used when making fish curries. It can also be used for making crab scraps gravy.

Curry powder - fish dishes

This quantity of curry powder can be used for 12 – 15 dishes.

Ingredients:

  • Dried red chillies – ½ cup, chopped
  • Coriander seeds – ½ cup
  • Cumin seeds – 1/3 cup
  • Fennel seeds – 2 tbsp
  • Fenugreek – 2 tsp
  • Turmeric piece – 1 small piece
  • Dried ginger – small piece
  • Pepper – 1 tbsp
  • Curry leaves – 2 sprigs

Method:

  1. Dry roast the ingredients lightly. Then, grind the roasted ingredients into a mixed spice powder.
  2. Store the curry powder in an airtight container.

Recipe source: Raji Thillainathan.

Curry powder for meat based dishes

In addition to the regular all-purpose curry powder, this special blend curry powder is used for meat based dishes. At local grocery stores around Sri Lanka, one can buy little packets of ‘iraitchi sarakku’/ dried spices for meat curries.

Spices for meat dishes

This curry powder is used for chicken and other meat dishes as well as crabmeat and squid dishes.

Ingredients

  •  Fennel seeds – ½ cup
  • Cinnamon – 1 inch and thick
  • Cloves – 8 to 10
  • Cardamom – 6 to 8
  • Dried sathikkai/ nutmeg – 1
  • Dried kungumapoo/ dried saffron flower – 1 or 2

Method:

  1. Dry roast the ingredients lightly and then, grind the roasted ingredients into powder.
  2. Store the curry powder in an airtight container.
  3. This quantity of curry powder can be used for about 10 meat-based curries.

Recipe source: Raji Thillainathan.

The key ingredient of curries – the curry powder

The curry powder is a key ingredient of curries in Sri Lanka, similar to the sambhar powder, garam masala, dhansak masala etc. in India. Each home usually has their own version of what works for them.

So the very first recipe for this blog is my mother’s curry powder blend.

Amma’s special blend curry powder:

Ingredients

  • 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

Method

  1. Chop up the dried red chillies and dry roast them. Keep aside.
  2. Dry roast the curry leaves separately and keep aside.
  3. Dry roast the balance ingredients together.
  4. Combine all and grind them together to make the curry powder mix. Store in an airtight container to use when needed.
  5. The ingredients can be scaled up for the desired quantity.

Recipe source: Raji Thillainathan.