Sri Lankan Spice powder

Anything that asks me to use freshly ground powders, those are the ones that I search for. Especially if it is any meat dish. 

I may run out of vegetables and grains, but my spice rack is always full. One of the traits that you unconsciously inherit when you are from the land of spices I guess. 

You can use this masala for any of the meat dishes. I have used it on chicken and pork specifically and loved it. So, here goes. 

Ingredients :

Coriander Seeds - 4 Tbsp.

Cumin Seeds - 3 Tbsp.

Black Peppercorns - 2 Tbsp. 

Raw Rice - 2 Tbsp.  ( Basmati Rice if available)

Black Mustard Seeds - 2 tsp.

Whole Cloves - 3 tsp.

Green Cardamom pods - 2 tsp.

Fennel Seeds - 1 tsp.

Method :

1. Heat a pan and roast the rice till it starts turning a light brown. 

2. Add the rest of the spices and roast then, till the spices release the aroma. The spices should just turn warm and you will notice a slight change in color. Remove from heat. 

3. Allow it to cool. Once cool, grind into a fine powder.

4. Transfer to a airtight container and store. Use as desired. 

Source : From here.