Badapu Thuna Paha Kudu

Adapted from here.

☑ TESTED

Ingredients

• 1½ tbsp parboiled rice
• 125ml cumin seeds
• 50ml fennel seeds
• 375ml coriander seeds
• 10 cardomom pods, only the seeds
• 20 cloves
• 5cm cinnamon stick, broken into pieces
• 20 fresh curry leaves

Cooking

Dry pan on high heat. When it is hot, add the rice and cook (shaking) until the grains pop and evenly browned.

Same pan on medium-low heat. Dry fry separately (shaking, stirring continuously) the coriander seeds, cumin seeds, fennel seeds, cardamom seeds, cloves and cinnamon pieces, each until browned and aromatic. Set each aside when done.

Dry fry the curry leaves until brown and crispy.

Combine all and grind to a fine powder.