Kerala Garam Masala
Quick, easy and simple Kerala Style Homemade Garam Masala recipe. It has an enticing scent and adds more flavor to the dish.
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Ingredients
- 50 gms Fennel seeds (perumjeerakam)
- 20 gms Green cardamom
- 20 gms Cloves
- 20 gms Cinnamon
- 1 Star Anise (full flower) optional
- 1/2 inch Nutmeg optional
- Mace - 1/4 th of a flower optional
Instructions
- Heat a claypot (manchatti)/iron pan/nonstick pan. Dry roast the spices for 3-4 mins, till the roasted smell comes on the lowest flame. Transfer to a plate and let it cool.
- Grind in the smallest jar of the mixie to an almost fine powder (refer notes)
Notes
Though you can make the entire qty, I recommend you make only half at a time, so that the freshness will be retained.
I made only half the above qty.
Measuring out the ingredients accurately is very important for the perfect balance.
I added all the spices except mace since I didn't have it with me.
Make sure you don't roast the spices more than the specified time otherwise it will give a charred taste to the garam masala.
I like a bit of texture for the garam masala, so I didn't grind it completely to a fine powder.
Store it in an airtight container. You can store it for 1-2 months.
