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Garam Masala - Tamil Nadu
India - South

Garam Masala is not so much used in South India, and what is used differs substantially from the more familiar Garam Masala of the north and northwest. Of course there are many variations, but what is given here is typical. Tamil Nadu also has another Garam Masala with a lot of fresh curry leaves and some chilis.







50
1
1
1
1/2
------
1
1/8
3/8

T
T
T
T
---
T
c
oz
Cardamom pods (1)  
Cumin seeds
Coriander seeds
Fennel seeds
Fenugreek seeds
------------
Black peppercorns
Cloves
Cinnamon (2)

Prep
  1. In a dry skillet, tava or rimmed comal, separately roast each of: SEEDS (top down to the line), turning almost continuously with a thin stainless turner. They are done when distinctly aromatic and darkening just a shade. Since this happens at different points for each it's important they be roasted separately. Pour them out on a plate and cool well.
  2. When cool, mix the roasted seeds with all the other ingredients and grind them very fine in a spice grinder. (a whirling blade coffee grinder works very well). Make sure to grind well enough that all the coriander husks are pulverized.
  3. package in an airtight jar. This recipe will completely fill a 4 oz spice jar.
NOTES:
  1. Cardamom Pods, Green:   Some cooks shell out the seeds and discard the pods. If using just seeds, freshly shell them out of pods, they degrade rather rapidly after shelling, so commercial seeds may be a bit stale.
  2. Cinnamon   Use real cinnamon if at all possible. American "cinnamon" is actually cassia bark which is thick and hard. Real cinnamon can be found in markets selling Mexican herbs and spices - the bark is very thin. Real cinnamon originated in Ceylon (Sri Lanka), just south of Tamil Nadu, cassia came from Southeast Asia.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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