![]() Set aside on a plate to cool.Īdd in the rest of the ingredients and dry roast till its very fragrant and the seeds are slightly brown. The entire masala will be ruined if burnt spices are used. Please use caution to not burn the chillies. Dry roast the chillies on low flame until the chillies starts to fluff up a bit and is brown here and there. Set aside on a plate to cool.įirst lets dry roast the red chillies. Just a tablespoonful of this masala makes the dish very flavorful.ĭry roast all the ingredients separately until well roasted and fragrant. Use it while making kurmas, chicken or mutton dishes. You can double or triple this recipe if you want to. I make this masala once in a month and grind in my mixie. Here is how to do home made curry masala powder. # For retaining the freshness of the masala, store the masala in the freezer and use as required. # Make sure the masala powder is absolutely moist free and dry before storing it The grinding process makes the masala hot and it needs to be completely cool before you can store it in bottles. # Spread the ground masala on a newspaper and allow it to dry completely. # If you are grinding the powder at home, make sure the mixie / grinder is completely dry. # Make sure the ingredients are well roasted. Here are some tips to be followed so the masala powder lasts for a long time. This recipe can be doubled or tripled according to your needs. This recipe is legendary and can turn even an ordinary recipe to something gourmet. ![]() She is getting quite old now and I wish her a lot of health. She would also send the curry masala spice powder in nice stainless steel boxes sealed on the outside with another plastic bag to all of her family. Everything was carefully looked upon and her dishes are legendary in our family. Perur athama was persnickety and her kitchen ran on a zero error policy. After 3-4 hours of cooling, the masala was carefully packed and stored in the kitchen store room. The hot ground masala was spread on newspapers lined in the dining room to cool. She would put in so much of effort right from selecting the chillies and spices, dry roasting them, drying them in the sun so its absolutely dry and lasts for a long time, grinding them etc… Her long time driver Kennedy would load the jeep with all the roasted spices and carefully take it to the rice mill and grind it to ammas preference. The quintessential masala powder used for kurmas, chicken and mutton curries. Once a year, perur athama would grind curry masala powder. ![]()
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