Unroasted curry powder is another essential type of curry powder used widely in vegetable-based Sri Lankan dishes. This spice blend is distinctive in flavor, giving a unique kick to most of your food. Our Sri Lankan unroasted curry powder recipe version requires only a few ingredients but will be super flavorful and aromatic.

We are sure you’ll get addicted to this unroasted curry powder. It is mild, less spicy, and worth the few minutes you have to spend putting it together. So, grab your ingredients and get ready to mix this up!

Tap on this link to follow up on our article to get enlightened about Sri lankan curry powder and what ingredients make it so distinctive in flavor.

Simple Homemade Authentic Sri Lankan Unroasted Curry Powder Recipe!

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Recipe by SpiceRally


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Unroasted curry powder is a less complex spice blend with a few simple ingredients. You don’t have to spend time roasting the spices, where you can quickly grind up everything within a few minutes. Use this curry powder with coconut milk-based vegetables, dal curries, or even to spice up your rice dishes!

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  • Spices & Herbs
  • 1 cup 1 Coriander seeds

  • 1/2 cup 1/2 Cumin seeds

  • 1/4 cup 1/4 Fennel seeds

  • 1 piece 1 Cinnamon stick (about a 2-inch piece)

  • 1/2 tsp 1/2 Fenugreek seeds

  • 1/2 tsp 1/2 Black peppercorns

  • 15 – 20 15 – 20 Curry leaves (dried)

  • 2 pieces 2 Pandan leaves (2-inch pieces)

  • Equipment
  • 1 1 Grinder

  • 1 1 Air-tight glass container

  • 1 1 Bowl

  • 1 1 Kitchen towel

  • 1 1 Mesh sieve


  • Preparation
  • Before grinding, you must ensure that all the spices are well-cleaned and thoroughly dried. You don’t have to roast the ingredients to dry them out. Instead, wash them and allow them to sun-dry or blow-dry until the moisture is completely drawn out.
  • If you have fresh pandan and curry leaves, heat a pan until very hot, remove it from the heat, and put the herbs into the hot pan. Allow them to roast lightly with the help of the heat of the pan until the dampness disappears. You should toast the pandan leaves a little longer. Therefore, try to dry them out in the sun rather than toasting them.
  • Grinding
  • Wipe the jar of your grinder using a clean kitchen towel.
  • Then, once all the spices are nice and dry, put them in your grinder jar and pulse them to a fine powder. You can work in batches if you have a small grinder jar.
  • Once the powder is ready, run the mixture through a fine mesh sieve to remove any lumps.
  • Re-grind the larger pieces and add them to your curry powder.
  • Transfer your prepared unroasted curry powder immediately to an air-tight glass container and close the lid tightly.
  • Refrigeration is not required. You can keep this in your spice rack for up to three months.


  • Although we have used black pepper in our recipe, you can keep this ingredient out if you don’t like it. Or else, use less than the amount mentioned in our recipe to get a mild pepperiness.
  • Please note that coriander, cumin, and fennel are the essentials of this blend, so you can’t skip them!
  • It may be challenging to find curry leaves if you live in a western country or out of Asia. But if you’re living in the USA, you can find curry leaves at Patel Brothers (an Indian store) in the name of “neem leaves.” You can dry these leaves or lightly toast them before grinding.
  • Pandan leaves can be found in most Korean stores. But you can leave it out if you can’t find it around.
  • Remember to use a clean, dry spoon each time you scoop out the content from the container. This will ensure the quality and shelf life of your curry powder.

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