Sri Lankan Unroasted (Raw) Curry Powder
A mild, fragrant curry powder made with just a handful of whole spices – this Sri Lankan unroasted curry powder is my go-to for everyday veggie curries. No roasting needed and can be made in minutes. Trust me, you’ll need this clean, balanced curry powder in your spice collection.
This unroasted curry powder is a traditional Sri Lankan blend used especially in vegetarian curries and mild dishes. Unlike the more commonly known roasted curry powder, this one is made without toasting the spices, which keeps the flavor clean, light, and perfect for everyday use.
Growing up in a Sri Lankan kitchen, this was the curry powder my mother used in simple veggie curries like pumpkin, beetroot and green bean curries. It’s incredibly easy to make – just a few spices, no roasting – and it enhances the vegetables without overpowering them. This blend is part of the reason our everyday meals were never boring.
And if you’re looking for the roasted version for heartier, spicier curries, I’ve got you covered – check out my Sri Lankan Roasted Curry Powder which adds a whole new dimension to meat dishes.
Ingredients and Notes
To make this blend, you’ll only need a few whole spices – but fresh is key. Because there’s no roasting involved, the quality of your spices will really shine (or not).
- Coriander seeds – Earthy and slightly citrusy, this is the main component.
- Cumin seeds – Adds warmth and balance.
- Fennel seeds – That slightly sweet, liquorice note you’ll find in most Sri Lankan curries.
- Mustard seeds (optional) – Adds a slight pungency and complexity.
- Cinnamon stick (optional) – A small piece adds subtle warmth. And make sure you’re using Sri Lankan cinnamon. They’re very fragile and break very easily unlike the Cassia bark that’s widely available.
- Dried curry leaves (optional) – Not essential, but if you’ve got them, throw them in before grinding for extra aroma.
How to Make Raw Curry Powder
*Scroll down for the printable recipe card for a full list of ingredients and instructions.
- Measure out your spices.
- Grind them up. Use a spice grinder or high-powered blender. Or a good old mortar and pestle if you want a coarse texture and don’t mind the arm workout.
- Store in an airtight jar in a cool, dark spot. Use within 2–3 months for the best flavor.
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Recipe Tips
- Use fresh whole spices. If they’ve been sitting in your pantry for years, it’s time to upgrade. This blend depends on freshness since we’re not roasting anything.
- Make small batches. The flavor starts to fade after a couple of months, so don’t go bulk unless you’re using it daily.
How To Use
This curry powder is ideal for:
- Sri Lankan red lentil dal (parippu)
- Pumpkin curry
- Green bean curry
- Any mild veg-based dishes where you want flavor without overpowering heat
Avoid using this blend in meat curries or spicy dishes- it doesn’t have the depth or roasted notes you’d need. For that, head over to my Sri Lankan Roasted Curry Powder recipe.
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Recipe
Sri Lankan Unroasted Curry Powder (Raw Curry Powder)
Equipment
- Spice/Coffee Grinder
Ingredients
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tsp mustard seeds
- Small cinnamon stick
Instructions
- Add coriander, cumin, fennel, mustard seeds (if using), and cinnamon stick (if using) to a spice grinder or blender.
- Grind into a fine or coarse powder, as preferred.
- Transfer to an airtight jar and store in a cool, dark place. Use within 2–3 months.
Save This Recipe!
We’ll email this post to you, so you can come back to it later!