A mild, fragrant curry powder made from just a few whole spices, this Sri Lankan unroasted curry powder is perfect for everyday vegetable dishes. It requires no roasting and can be prepared in minutes. The flavors are clean and balanced, making this blend a versatile staple for home cooks who want a gentle, aromatic curry powder without the intense smokiness of roasted blends.
This unroasted curry powder is a classic Sri Lankan blend commonly used in vegetarian curries and other mild dishes. Because the spices are left raw rather than toasted, the result is a brighter, fresher flavor that complements vegetables instead of masking them. Use it when you want clarity and fragrance rather than the deep, caramelized notes delivered by roasted powders.
In many Sri Lankan households this blend is the everyday curry powder for simple home-cooked meals. It pairs especially well with pumpkin, beetroot, green beans, lentils and other vegetables. The mix enhances the natural sweetness and texture of the produce while adding an inviting savory aroma.
Ingredients and Notes
You only need a handful of whole spices to make this curry powder. Because the spices are not roasted, freshness matters: use recently purchased or properly stored whole spices for the best aroma and flavor.
- Coriander seeds – Earthy with a light citrus note; the base of the blend.
- Cumin seeds – Adds warmth and an earthy counterpoint to the coriander.
- Fennel seeds – A faintly sweet, licorice-like touch often found in Sri Lankan spice blends.
- Mustard seeds (optional) – A bit of pungency and depth if you prefer it.
- Cinnamon stick (optional) – A small piece of true Sri Lankan cinnamon lends gentle warmth and sweetness; Ceylon cinnamon is more delicate than cassia.
- Dried curry leaves (optional) – Add for extra fragrance if available; they contribute a subtle leafy aroma when ground with the spices.
How to Make Raw Curry Powder
Scroll down for the recipe card with precise measurements and step-by-step instructions.
- Measure the whole spices according to the recipe.
- Grind the spices to your desired texture using a spice grinder, coffee grinder, high-speed blender, or mortar and pestle. A fine powder will dissolve into sauces; a coarse grind adds texture to the dish.
- Store the ground spice in an airtight jar in a cool, dark place. For best flavor, use within 2–3 months.
Recipe Tips
- Use fresh whole spices. The blend relies on the natural oils and aromas of whole seeds; old or stale spices will yield a flat result.
- Make small batches. The flavor of ground spices fades over time, so prepare only what you will use within a few months unless you cook with it daily.
How To Use
This unroasted curry powder works best in mild, vegetable-forward dishes where you want flavor without intense heat or smoky depth. It is especially suitable for:
- Sri Lankan red lentil dal (parippu)
- Pumpkin curry
- Green bean curry
- Other gentle, veg-based curries and stews where subtle spice and aroma are desired
Avoid using this unroasted blend for rich, meat-based curries or very spicy preparations where the nuanced notes of a roasted powder are preferable. If you need a deeper, smokier flavor for meat or heavily spiced dishes, consider a roasted curry powder instead.
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Recipe
Sri Lankan Unroasted Curry Powder (Raw Curry Powder)
5 mins
5 mins
Equipment
- Spice or coffee grinder (or mortar and pestle for a coarser texture)
Ingredients
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tsp mustard seeds (optional)
- Small cinnamon stick (optional)
- Dried curry leaves (optional)
Instructions
- Add the coriander, cumin, fennel and, if using, mustard seeds and a small piece of cinnamon to the grinder or mortar.
- Grind to a fine powder for smooth curries, or pulse to a coarser texture if you prefer more bite and texture.
- Transfer the ground curry powder to a clean, airtight jar and store in a cool, dark cupboard. Use within 2–3 months for the best aroma and flavor.