A quick and easy Garam masala that can be made at home.
- Take equal amounts of cardamom, cinnamon, cloves with a little black pepper
- Fry in a little ghee till golden brown or it leaves a good aroma
- Powder finely and preserve in airtight containers.
As quick snack to make, this is a favourite all across South India. It is also served as prasadam at most South Indian temples.
1 cup rice
1/2 cup split moong dal (pesara pappu)
4-5 Green chillies
2 tsp black pepper
Salt to taste
a pinch of turmeric
a few cashewnuts
- Wash the rice and dal together and add as much water as needed for cooking
- Slipt the green chillies down the length and add to the rice
- Fry the pepper in 1/2 tsp oil. Once done, add to the rice
- Add a pinch of turmeric and salt to the rice, and set to cook.
- You can also add a tsp of jeera for taste
- While the rice and dal is cooking, roast the cashewnuts in ghee and set aside.
- Once the rice is cooked add the cashewnuts to the rice.
- Mix well and serve
Serve hot with coconut chutney.
This is one of the most versatile cooking masala that can be found. They also vary in ingredients and taste from family to family.
3 pieces dried coconut
1/2 cup urad dal
2 cups chana dal
1 cup coriander seeds (dhaniya)
approx 3 handfuls of red chillies
1 tsp fenugreek seeds
2 tsp cooking oil
1 tsp hing (LG black hing)
4 tsp Salt
- Chop the coconuts into small pieces
- Mix the pieces with the urad dal, chana dal, dhaniya, red chillies and fenugreek seeds and set aside.
- In a small wok, heat the oil & hing till the hing fluffs up and changes colour
- Pour the oil into the mixture given in step 2, and set the hing aside
- Transfer the mixture of condiments into a large, thick wok, and heat on a high flame, stirring constantly
- Once the chana dal is lightly roasted, turn off the heat and add salt, tamarind and the hing, and mix well.
- Once cooled, grind the mixture into a fine powder.
This masala can be used for flavouring vegetable as well as served with various tiffins.