Friday, 14 December 2018

Kerala Garam Masala Recipe

Kerala Garam Masala

Kerala garam masala Recipe With Step By Step Photos And Videos 

Kerala Garam Masala is an beautiful combination of some Kerala spice.  This frequently used spice mix needs numerous locally available Kerala spices such as cardamom, cinnamon, clove etc. Most of the spicy Kerala dishes demand this beautifully blended spices so that it gets elevated in its taste and aroma.

Today, the recipe which I share here is inherited from my parents. We had a bakery in our nearby town and this masala mix was prepared in our kitchen frequently those days. When the spices were roasted and ground, our entire house was filled with the pleasing smell of  these aromatic spices. When I married and shifted to Chennai, they used to send this spice mix for me for many years. These days, I started preparing garam masala myself following the old traditional recipe. Today, I am sharing here for you people.

I have shared some vegetarian dishes using garam masala

We have some non vegetarian dishes also

Check out some rice dishes with garam masala



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)

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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