How to make Masala with Indian Spices

Welcome to Veena’s kitchen. This page is about how to make all types masala with Indian Spices.

garam masala

Madras Curry Powder

  • Coriander powder(1 tbsp)
  • Turmeric powder(1 tsp)
  • Jeera (cumin) powder (1 tbsp)
  • Pepper powder (1 tsp)

Method:

  1. Mix all the spices together and madras curry powder is ready.

Chat Masala

Ingredients:

  • Cumin seeds(65 gms)
  • Black peppercorns (65 gms)
  • Black Salt (60 gms)
  • Dry mint leaves (30 gms)
  • Ajwain/Carom seeds) (5 gms)
  • Asafoetida (5 gms)
  • Mango powder (150 gms)
  • Salt (60 gms)
  • Ginger powder (20 gms)
  • Yellow chilly powder (20 gms)

Method:

  1. Pound cumin seeds, black peppercorns, dry mint leaves, ajwain, asafoetida, tartric and make a fine powder.
  2. Add the remaining ingredients and mix well.
  3. Chat masala is ready. Store it in a dry and airtight container.



Mulagapodi

Ingredients:

  • Dried red chillies (20)
  • Asafoetida (5 gms)
  • Channa dal (100 gms)
  • Urad dal (100 gms)
  • Sesame seeds (10 gms)
  • Sesame oil to fry
  • Salt as per taste

Method:

  1. Heat oil in a  kadhai, add asafoetida and stir over low heat until it swells.
  2. Remove the asfoetida, add channa dal and urad dal and saute till golden brown.
  3. Remove the dals and add red cillies and saute till the chillies turn crispy.
  4. Heat the sesame seeds on a frying pan till they sop popping.
  5. Grind the fried dal to make a coarse powder and keep it aside.
  6. Grind fried red chillies, asafoetida and salt to make a coarse powder and keep it aside.
  7. Grind the sesame seeds to make a coarse powder and keep it aside.
  8. Mix all the grounded powders well. Mulagapodi is ready.
  9. Store it in a dry and airtight container.

Dum ka Masala

Ingredients:

  • Fennel seeds (45 gms)
  • Ginger powder (45 gms)
  • Green cardamom (20 gms)
  • Black Cardamom (20 gms)

Method:

  1. Grind all the ingredients to make a fine powder.
  2. Dum ka masala is ready. This masala is used in very small quantities – usually a pinch. It adds to the aroma. After the dish has been cooked and before it is put on dum.  Store it in a dry and airtight container.

Aromatic Garam Masala

Ingredients:

  • Green Cardamom(175 gms)
  • Cumin seeds (125 gms)
  • Black peppercorn(125 gms)
  • Cinnamon(20 sticks, 1 inch each)
  • Cloves (20 gms)
  • Nutmeg (2)

Method:

  1. Gring all the ingredients to make a fine powder.
  2. Aromatic garam masala is ready and is used in mildly-spiced gravies. Store it in a dry and airtight container.

Dhansak Masala

Ingredients:

  • Fenugreek (Kasoori methi) (45 gms)
  • Cloves (45 gms)
  • Black Cardamom (45 gms)

Method:

  1. Grind all the ingredients and make a fine powder.
  2. Dhansak masala is ready and store it in a dry container.

Chettinadu Masala

Ingredients:

  • Marathi mughru (5gms)
  • Mace (5gms)
  • Kalpasi(5gms)
  • Star anise (5gms)
  • Bay leaves (5gms)
  • Cloves (5gms)
  • Cinnamon stick(5gms)
  • Black pepper (10gms)
  • Black cardamom(5gms)
  • Green cardamom(5gms)
  • Coriander seed (20gms)
  • Fennel(saunf)(10gms)
  • Cumin (20gms)
  • Curry leaves (dry) (20 gms)
  • Red chilly(round) (25gms)
  • Desiccated coconut (10gms)
  • Nutmeg (1)

Method:

  1. Roast all the ingredients and cool it at room temperature.
  2. Grind them in a grinder to make fine powder. Chettinadu masala is ready.
  3. Store it in a clean and dry container.

Rasam Powder

Ingredients:

  • Coriander seeds (10 gms)
  • Black Peppercorn (6 gms)
  • Cumin seeds (10 gms)

Method:

  1. Roast all the ingredients and cool it at room temperature.
  2. Grind them in a grinder to make fine powder. Rasam powder is ready.
  3. Store it in a clean and dry container.



Curry vepala Podi

Ingredients:

  • Curry leaves (1 cup)
  • Red chilly (5)
  • Bengal gram dal/channa dal
  • Coriander seeds (3 tsp)
  • Salt as per taste
  • Black gram dal/urad dal (2 tsp)
  • Cumin seeds (1 tsp)

Method:

  1. Heat a frying pan, add urad dal, channa dal and roast it in a slow flame for 30-40 seconds.
  2. Add red chillies and roast again.
  3. Add coriander seeds and cumin seeds and roast.
  4. Once the aroma of the spice spread and channa dal turns golden brown, switch off the flame and keep the mixute aside.
  5. Heat the same pan add the curry leaves and roast them in a slow flame till the curry leaves turns crispy.
  6. Once the leaves turn crispy, swith off the flame and add the leaves to the spice mixute.
  7. Add the mixture and salt in a grinder and powder them.
  8. Curry leaves podi is ready to be served with ghee along with steamed rice, idli or dosa. Store it in a clean and dry container.

 

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