Pacha Garam Masala Podi – Kari Masala Thool

Pacha Garam Masala Podi – Pacha Garam Masala Powder – Raw Garam Masala Powder – Kari Masala Thool –  Homemade Garam Masala Powder – Kari Masala Podi – Garam Masala Powder Recipe – Easy Instant Garam Masala Podi- Garam Masala takes any forms,every family has its own version of this essential spice powder. I always get mine from India ground in bulk, my MIL is an expert in making all these special spice powders. Though the traditional version of Kari Masala Thool as we call it requires the spices to be dry roasted before grinding or at least sun dried for few days. Today i will be sharing an instant version which requires no drying or roasting, instead they are blend raw. This comes in very handy for quick seasoning for biraynis, kurmas & varuvals.

Whether to roast or not? Roasting helps with the shelf life, they tend to last longer if dried and roasted. Also roasted spices bring out nice aroma. 

Whether to grind fine or coarse? Its totally up to your wish…i personally prefer garam masala powder to be on the coarse side, grinding them to fine powder sometimes makes them taste bitter. (honestly ??kasakum) Also, garam masala power is only added as a seasoning and not for thickening gravies.  

Kuzhambu Milagai Thool – Kuzhambu Podi – South Indian Kuzhambu Milagai Podi

If planning to store longer then you may choose to the dry them in hot sun for few days or dry roast each ingredient separately and then grind. 

Print Recipe

Pacha Garam Masala Podi – Kari Masala Thool

A blend of ground raw spices and seeds. Homemade spice blend for seasoning Biryani, Curries & Gravies. This is an instant version, involves no drying or roasting and stays good for couple of weeks.

Prep Time10 minutes mins

Cuisine: Indian, south indian

Keyword: garam masala, seasoning blends, spice mix, spices

Servings: 0

Author: Mullai Madavan

Ingredients

• 6 long Dry Red Chilli
• 1/2 cup Coriander seeds
• 2 teaspoon Cumin seeds
• 1 teaspoon Fennel seeds
• 2 teaspoon Black peppercorns
• 2 each Star anise
• 4 petals Mace flower
• 1 small piece Nutmeg 1/2 inch size
• 5 each Black Stone Flower / Kalpasi
• 2 leaf Bay leaf
• 2 2 inch size Cinnamon stick
• 2 teaspoon Cloves
• 5 each Green Cardamom

Instructions

• Measure all the ingredients and keep it ready.
• Use a dry spice grinder or mixer jar.
• Grind all the above spices to a coarse texture.
• When done, spread on a newspaper to cool a bit and then store in an air- tight bottle.
• Perfect for Biryani, Pulao, Kurma, Varuvals and Gravies.

Notes

Makes – 3/4 cup 

Thengai Poondu Podi – Coconut Garlic Podi

Poondu Milagai Podi Recipe – Garlic Podi – Side dish for Idli Dosa

Karuveppilai Podi – Curry Leaves Powder

When done, spread on a newspaper to cool a bit and then store in an air- tight bottle.

Raw Masala has a short shelf life and is usually good for few weeks at room temperature. Refrigerate if you plan to store for longer.