For the final day under Spice powders, I wanted to record a simple masala that Amma makes. This is mostly used for Non Veg dishes, however the vegetarian dishes turn out well too. The aroma of the freshly ground spices can't be matched. Amma always makes it fresh and never compromises on this fact. I guess this makes a huge difference to the final dish.
Even when I try my best to follow her recipes to T, I have always heard comments that Amma's dishes taste different. Since I can't comment on the non veg dishes, I know something must be unique. Then she told me that apart from the regular garam masala she adds, she adds this masala as well.
The only difference with the vegetarian version is, most times the ingredients that go into this podi are sometimes added as such as paste. Either ways I know the spice blend adds an extra touch. I made extra and froze a box. When you are using for a vegetarian kurma, all you need to do is add a teaspoon of this to the gravy in the final stage and bring to a boil.
Kurma Masala Podi
Poppy seeds - 2 tsp
Whole Pepper - 1 tsp
Cumin - 1 tsp
Coriander - 1 tsp
Cloves - 2
Cinnamon - 1"
Cardomon - 2
How to make the Kurma Masala Podi
Dry roast all the ingredients in a hot pan and toss around. Allow to cool and once cooled, grind to an almost smooth powder.
Keep only the quantity that you need handy, freeze the rest in a box or a ziplock bag.
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Labels: Blogging Marathon, Condiment Recipes, South Indian Spice Mix, Spice Mixes