SHASHEMANE COLOMBO POWDER SEASONING
1/4 cup uncooked white Rice
1/4 cup Cumin seeds
1/4 cup Coriander seeds
1 tbls black Mustard seeds
1 tbls black Peppercorns
1 tbls Fenugreek seeds
1 tsp whole Cloves
1/4 cup Turmeric
- Toast the Rice over medium heat in a pan until a lightly golden. Shake the pan often to prevent burning. This will take about 5 mins. Transfer the Rice to a plate to cool.
- Place the remaining spices, except the Turmeric, into the pan and cook over medium heat until fragrant and toasty. Shake the pan often to prevent burning, about 3 mins. Transfer the mixture to a plate to cool.
- Place the cooled Rice and spices into a spice grinder or food processor. Grind into a fine powder. Place the powder into a bowl and thoroughly stir in the Turmeric.
- Store the seasoning in an airtight jar. Be sure to label it and record the date you made it. The powder will keep for several months.