2tspscant, cardamom seeds from green cardamom seeds from the pods
Place the rice on a dry non stick pan. Heat over medium heat until the rice starts to turn light brown.
Add the rest of the spices and pan roast for a further 3 - 5 minutes until the spices start to brown, toast and become aromatic. Keep moving the pan to prevent the spices from burning.
Remove from the heat and let the spices cool down.
Once the spices cool down - use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder in batches and mix well. Store in an air tight container.
Use as needed.
I usually make a double batch because we make a lot of curries at home. I personally prefer making small batches every time to keep each batch fresh (as opposed to making one large batch and keep it stored for a long period of time).
Recipe from The Flavor Bender by Dini Kodippili
Sri Lankan Roasted Curry powder https://www.theflavorbender.com/sri-lankan-roasted-curry-powder/