Garam Masala South Indian Style

Garam Masala, Kerala Style Warmly spiced, intense aromatic blend of spices, this South Indian Kerala garam masala is sometimes called meat masala and makes a fabulous finishing spice for south Indian style curries.. Grinding your own small batches of masala is a convenient, and can be cusotmized to suit your taste, while still keeping the integrity of the flavors. There is a huge difference in the flavor when it comes to homemade vs store bought. For starters it’s fresher, and that’s a big deal, because the potency of the flavors starts to decline very fast. Store bought spices are not as intense and may be sitting on the shelves in clear jars or plastic bags that speed up the loss of flavor rapidly. and that’s one reason I prefer making my own masala.

When it comes to masala one size doesn’t fit all. There are different kinds from different parts of India for different specific curries. This meat masala recipe is commonly used in Kerala and perfect for meat recipes, use it with chicken, sturdier vegetables, fish, lamb, and goat. This ground masala differs from the Garam Masala used in North India, Punjabi/ Delhi kinda recipes. So when you try to recreate a recipe from your favorite blog/restaurant or region of India and wonder why it doesn’t taste the same even though you used the best Garam Masala that’s because you’re garam masala may be the best, but it’s not the right kind, and that’s something most recipes do not specify or brands don’t specific.

This Kerala Garam Masala is made with 6 easily available spices: ground Nutmeg, Cardamom, Cloves, Cinnamon, Fennel and Whole Black Pepper. North Indian Punjabi garam masala will also have coriander, cumin, coriander, bay leaf, and more. So the flavors will end up being very different. If you’re looking to enjoy authentic flavors of India I recommend using the right kind of spice blends for that particular dish.

How to Make Kerala Garam Masala

Get your whole spices together, if you think you’ll not use it regularly half the recipe, it should last up to 6 months. Start by dry roasting the whole spices on low heat tossing continuously for a few minutes, making sure not to walk away because they burn very quickly. This masala is a finishing garam masala like most garam masalas, they have intense aroma adding amazing flavors and elevating your dish to the next level. I highly recommend saving it in an airtight container away from light to keep the flavor intact longer.

Toast the spices until fragrant, you want the whole spices to toast all the way through and not just on the outside. Once aromatic, transfer the spices to a plate and leave it to cool. Don’t leave them on your pan, or they’ll continue to cook. Once cooled grind them in a spice grinder and save in an airtight container. You’re done!!!