Thuna Paha ~ Sri Lankan Curry Powder

Srilankan Curry Powder

Sri Lankan Curry Powder is called as Thuna Paha, a Sinhalese unroasted curry powder used to spice the curry dishes, especially Vegetarian dishes. The name Thuna Paha roughly translates as “three or five” is a spice blend traditionally made with three or five ingredients. Though this means three or five, every cook has a different recipe.

We are doing the third week of BM#89, where I will be showcasing 3 different condiments from 3 different Asian countries.

Bathapu Paha is roasted Sinhalese curry powder, has more intense flavors, and mostly used to flavor meat dishes. I tried a simpler version, adapted from this recipe and used it right away to make a crispy pakoda.

Srilankan Curry Powder

PIN This for Later!How to make Srilankan Curry Powder

Thuna Paha Ingredients

Thuna Paha ~ Sri Lankan Curry Powder

Ingredients Needed:

3 cups Coriander Seeds
1 cup Cumin Seeds
1/2 cup Fennel Seeds
1 inch Cinnamon
20 Curry Leaves

Measure all ingredients and take it in a mixer, grind into a fine powder.
Mix the blended powder well and keep it in an airtight container for 2 months.
You can use this in any vegetarian curries.
I used in a snack.

Thuna Paha

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Thuna Paha ~ Sri Lankan Curry Powder
Sri Lankan Curry Powder is called as Thuna Paha, a Sinhalese unroasted curry powder used to spice the curry dishes, especially Vegetarian dishes.
Srilankan Curry Powder
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Srilankan
By Cook Method No Cook
By Diet Vegetarian
Dish Type Condiments
Servings
Ingredients
Cuisine Srilankan
By Cook Method No Cook
By Diet Vegetarian
Dish Type Condiments
Servings
Ingredients
Srilankan Curry Powder
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Measure all ingredients and take it in a mixer, grind into a fine powder.
  2. Mix the blended powder well and keep it in an airtight container for 2 months.
  3. You can use this in any vegetarian curries.
  4. I used in a snack.

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13 comments

  1. A simple and yet flavorful spice mixture. Pretty easy to make as you don’t need to roast the spices. I’m wondering if the unfrosted curry leaves would stay for long.

  2. I’m lucky there is a market here where I get both the roasted and the unroasted Sri Lankan curry powder along with different temps of mild medium or hot but good to know the home made recipe if I cant get there!

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