Homemade Kerala Garam Masala Powder / Kerala 5 spice powder – It can be used for meat dishes, egg dishes, cutlets .. Make in smaller quantity - ie for use for a few times. The fragrance / freshness may be lost if one makes in large quantity and store for longer duration. Recipe from ‘ The Essential Cookbook by Vijayan Kannampilly’.
Makes: 70 g
1 nutmeg, grated or broken into small pieces (jaathikka)
10 cloves (karayambu)
10 x 5 cm cinnamon sticks, broken into pieces (karuvappatta)
100 g fennel seeds (perum jeerakam)
2 large mace blades (jathipathri)
Please select good quality spices. Gently wipe cinnamon stick, nutmeg and maze blades with a soft dry towel.
Heat iron karahi / pan on a medium heat. Reduce the heat to low and gently dry roast above spices until light fragrant (approximate time 8 minutes on a medium to low heat). Keep aside to cool for half an hour.
Transfer dry roasted ingredients into a small mixer bowl and make a fine powder and then sieve it through a fine sieve (now the net weight is 70 g). Store it in an airtight container (or in Tupperware dry storage box). ½ teaspoon garam masala powder required for egg curry (2 servings) and 1 teaspoon garam masala powder required for 500 g chicken / mutton preparation.