In March 2018, Mike and I visited Sri Lanka. During our stay, we attended a great cooking class and learnt a bunch of new recipes. Ever since we cook them when we crave for some comfort food! Today, we’re sharing with you recipes for two sets of spice mix that are widely used in Sri Lankan dhal or Sri Lankan okrah curry. Both of them are pretty straightforward.  I used to skip roasting spices before grinding them but I highly recommend you not to. I’ve learnt from my own mistakes. Roasting truly enhances the flavour of dried spices!

Sri Lanka: Sri Lankan Dry Spice Mix and Sri Lankan Curry Mix
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    Dry Curry Spice Mix
  • 1 tbsp cardamon pods
  • 1 tbsp ground cinnamon sticks
  • 1 tbsp pandan leaves
  • 1 tbsp curry leaves (dry)
  • 1 tbsp fenugreek
  • Sri Lankan Curry
  • 1 tbsp cardamon pods
  • 1 tbsp curry leaves
  • 1 tbsp pandan leaves
  • 1 tbsp coriander seeds
  • 1 tbsp cinnamon stick


  1. Roast all the spice on a dry pan before grinding. Take them off the heat once they become fragrant.
  2. Grind roasted spices in a coffee grinder, transfer into a dry container and store. It's good to have a stock of the spice mixes so that they can be used in the future recipes!


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