Kerala Garam Masala

By Flagthis -

I finally got off the phone with my Mom who ok’ed my proportions for the kerala garam masala! I’m sorry I kept you waiting. It took time because I couldn’t have her tsking while reading this post. Call me a sissy, but I really do need her approval. Among all the excellent cooks in my life, she is the finest. I’m not saying this because of the obvious fact –she scares the living day lights out of me, but simply because, in my standards she is the best I’ve seen so far.

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There are many versions of this garam masala and this is my Mother’s. It has been tried and tested by my family and friends, and all of them have loved it. The proportions are in metric system, because that is the system my Mother uses and I don’t (dare not) question my Mother.

kgmp10

Ingredients

25 gms cardamom seeds(elakka/elaki/elaichi)
50 gms cinnamon (patta/dalchini)
50 gms cloves (gramboo/long)
1 whole, 5 gms when powdered nutmeg (jadikya/jaifal)
100 gms fennel (perinjeeragum/saunf)
5 gms mace (may flower/javitri) – optional
20 gms star anise (chakra phool) – optional

Directions

  • Dry roast the spices individually in a heavy skillet, preferably cast iron. Make sure the flame is set at medium heat. Keep stirring, be watchful and don’t let spices burn on you.
  • Grind all the roasted spices together into a fine powder.
  • Store in an air tight container.
  • Use sparingly since these are intense spices and can be over powering.

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