Friday, 14 December 2018

Kerala Garam Masala Recipe

Kerala garam masala: A blend of ground spices.

Garam masala can be called as a blend of several highly aromatic spices. In Kerala, it is used in both vegetarian and non-vegetarian dishes especially in the curries. Also, it is the flavoring agent to many cutlets, malabar cuisines etc.

There are varieties of masalas are available in the market, the Kerala garam masala also. Have you ever used freshly ground spices? If your answer is no, then you are missing a lot. Of course, the perfect taste and aroma of all these spices will arise when you ground them freshly.

I have shared some vegetarian dishes using garam masala

Previously, I depended completely on my parent for this spice powder. I used to bring this from my home for many years. But when my kids have grown up, and the periods of vacations gets reduced; it became difficult for me to store this powder with its exact flavor and taste as its flavour reduces with time. Then only, I started making this. But you know, when I ground this first time, my entire house was scented with its beautiful tempting aroma. I can't explain that. It was a wonderful feeling.

So, the recipe which I am sharing here is the donation of my parents. The same recipe is used in our bakery also. You can use it in both vegetarian and non vegetarian dishes. But the most important thing is, always use dry and clean utensils while making and storing the masalas, to ensure its shelf life and quality.

We have some non vegetarian dishes also


Kerala Garam masala | How to make Kerala garam masala | How to make spice powders in Kerala style

A blend of ground spices

Preparation time: 5 minutes | Cooking time: 10 minutes | Total time: 15 minutes


  • 100 grams Fennel seeds (Perumjeerakam / Sauf)
  • 20 grams cinnamon (Karukapatta / Dalchini)
  • 20 grams cardamom (Elakka / Elachi)
  • 20 grams cloves (Gramboo /long)
  • 10 grams star anise (Thakkolam /chakr phool)
  • 1 small nutmeg (jathikka / jayphal)
  • 2 to 3 mace (jathipathri / javitri)

Video for Garam masala 

Check out some rice dishes with garam masala


Direction of preparation of Kerala garam masala

  • Measure all the ingredients and keep aside in a dry bowl or plate.
  • Heat a thick bottomed pan on high flame. Once it turns moderately hot, reduce the flame to medium and put fennel seeds. 
  • Stir immediately and cook once it crackles. Along with the crackling sound you will get a nice and beautiful roasting smell. 
  • Then transfer this into a clean and dry mixer jar and wait for  one or two minutes till its temperature comes down.
  • Then cover with the lid and press tightly with your hand, but never touch the metal portion of the jar, it will be hot. Then grind into a very fine powder. 
  • Once you get a very fine powder, you can transfer this into a dry and clean bowl.
  • In the same pan, put all the remaining ingredients, cinnamon, cardamom, cloves, nutmeg, mace and star anise.
  • Stir and roast till they splutter. Your room will be full of aroma at this stage.
  • Transfer this into the mixer grinder.
  • Then grind into a very fine powder. The spices should be hot enough to get powdered and also try to grind when they are hot.
  • Transfer into the bowl in which we kept fennel powder.
  • Give a nice stir to ensure, each and every component blend nicely. 
  • The Kerala garam masala is now ready. Transfer it completely into a clean dry air tight container when cool. This masala will remain fresh for at least six months in dry place in an airtight container.

Some suggestions to get longer shelf life of Garam masala

  • Use clean and dry utensils (like mixer jar, spoons, etc.) while making the masala.
  • Use dry air tight containers, to ensure longer shelf life.
  • Never close the jar unless the spice powder cools down fully.
  • Never roast the spices on high flame and do remember to transfer to the mixer jar immediately once done. Otherwise, it will burn.

Happy cooking 

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