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    Home » Recipes » Indian Spice (Masala) Mixes

    South Indian Masala (Spices of Kerala)

    Published: Feb 4, 2020 · Modified: May 3, 2022 by Alonna

    Kerala garam masala is fragrant with fennel, star anise, and mace. Quick to make and the mix of spices adds that extra something to stews, curries, eggs, rice, and dals.
    Jump to Recipe Print Recipe
    Kerala Garam Masala Freshly ground homemade spices are ready to flavor all your South Indian dishes.

    In just 15 minutes you can have this beautiful mix of South Indian spices that will give you a memorable taste of Kerala. Use it as a substitute for the more readily found store-bought North Indian garam masala in all sorts of dishes. And, if you are feeling adventurous make a Goan garam masala, Madras Curry Powder, and Biryani Masala too.

    Kerala Garam Masala Freshly ground and ready to flavor South Indian dishes.
    Kerala garam masala is fragrant with fennel, star anise, and mace. Make this spice blend and take your cooking to the next level. Perfect for stews, curries, eggs, rice, and dals.
    Jump to:
    • About South Indian Masala
    • Ingredients
    • How to Make
    • How to Store
    • Recipes that Use Kerala Garam Masala:
    • Recipe Card 📖

    About South Indian Masala

    There are many types of garam masala. Fennel seeds, cloves, cinnamon, and black pepper star in a Kerala garam masala. While the North Indian garam masala is built on coriander and cumin. However, both masalas share cloves, black pepper, fennel, and cinnamon, in varying amounts.

    Even in Kerala the ingredients and amounts vary from cook to cook. So I encourage you to tweak the spices to your taste after you make this spice mix at least once.

    This spice powder is often paired with coconut, mustard seeds, and curry leaves. Use it to flavor my Kerala beef curry or a weeknight ground chicken (turkey) burger.

    Ingredients

    This garam masala starts with the whole spices of Kerala. You will need:

    • Fennel
    • Cinnamon
    • Black peppercorns
    • Cloves
    • Star anise
    • Cardamom
    • Nutmeg
    • Mace, optional
    Kerala garam masala spices gathered and ready for toasting.
    Fragrant spices of fennel, star anise, cinnamon, and mace make up the memorable Kerala garam masala spice mix. Quick to make and perfect for stews, curries, eggs, rice, and dals.

    How to Make

    Gather and measure out the spices.

    With a heavy pan, meat mallet, or mortar and pestle break the nutmeg into several pieces to make it easier to grind with the other spices.

    In a preheated pan over medium heat, toast all the spices except for the nutmeg.

    Kerala Garam Masala Whole spices toasting in a pan.
    Kerala garam masala is fragrant with fennel, star anise, and mace. Make this spice blend and take your cooking to the next level. Perfect for stews, curries, eggs, rice, and dals.

    TIP: Don't be tempted to use a higher heat. Moderate heat gives time for the flavors to develop and ensures the spices don't burn. This will take about 2 minutes, or until the spices are fragrant.

    Allow the spices to cool for 5 minutes, stir in the crushed nutmeg, then grind in a spice (coffee) grinder or mortar and pestle.

    Kerala garam masala whole spice ready to be ground in a spice grinder.
    Fragrant spices of fennel, star anise, cinnamon, and mace make up the memorable Kerala garam masala spice mix. Quick to make and perfect for stews, curries, eggs, rice, and dals.

    How to Store

    South Indian masala will keep well in an air-tight container in a dark place for one to two months. You can tell when it is past its prime if the blend is no longer fragrant. You can also pop the spice mix in the freezer for up to 6 months.

    Kerala garam masala spice blended in a spice grinder.
    Fragrant spices of fennel, star anise, cinnamon, and mace make up the memorable Kerala garam masala spice mix. Quick to make and perfect for stews, curries, eggs, rice, and dals.

    Recipes that Use Kerala Garam Masala:

    • Crispy, Juicy Kerala Fried Chicken
    • Creamy Kerala-Style Chicken Curry
    • Kerala Beef Curry with Coconut Milk
    • Chicken Burger Kerala-Style

    Did you try this recipe? I’d love to hear about it! Please rate by clicking stars ⭐️ on the recipe card and/or let me know in the comments below. Thank you! ~Alonna

    Recipe Card 📖

    Kerala Garam Masala Freshly ground and ready to flavor South Indian dishes.

    Spices of Kerala (Garam Masala)

    Kerala garam masala is fragrant with fennel, star anise, and mace. Quick to make and the mix of spices adds that extra something to stews, curries, eggs, rice, and dals.
    Print Pin Comment
    Course: Kitchen essential
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Grinding Time: 5 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 37kcal
    Author: Alonna

    Ingrediants

    • 1/4 cup whole fennel seeds
    • 1 heaping teaspoon whole cloves ~ 30 cloves
    • 1/2 teaspoon whole black peppercorns ~ 30 peppercorns
    • 2 cinnamon sticks ~ Broken into pieces (6 inches)
    • 1 star anise
    • 4 teaspoons whole green cardamom pods ~ Or 2 teaspoons cardamom seeds
    • 1 whole nutmeg ~ Do not toast
    • 1 piece whole mace ~ Or 1/2 teaspoon ground mace. Optional.
    US Customary - Metric
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    Instructions

    • Gather all your ingredients.
    • Using a mortar and pestle or a heavy pan, crush the nutmeg into pieces. With a spice grinder, grind the crushed nutmeg into a powder and set aside.
    • In a frying pan over medium-low heat, add all the other spices (EXCEPT the nutmeg) and toast for 2 to 3 minutes, or until you see the fennel turn a slightly darker shade and the spices become fragrant. See Notes below.
    • Remove the pan from the burner and allow the spices to cool for 5 minutes. Grind the toasted spices and nutmeg pieces in a spice (coffee) grinder, or mortar and pestle into a fine powder.
    • Store the Kerala garam masala in an airtight container. It will keep for 2to 3 months. If you store it in the refrigerator or the freezer the spice blend will be good to use much longer. Smelling the masala gives you a good idea of whether it is still fresh enough to flavor your cooking.

    Notes

    • Be sure to buy good quality spices for Kerala garam masala.
    • When toasting the spices, use medium heat so as allow the essential oils from the spices to be activated before they get too brown. Don't be tempted to use a higher heat. Moderate heat gives time for the flavors to develop and ensures they don't burn. 

    Nutrition

    Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 144mg | Fiber: 4g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 2mg

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    Alonna Smith owner of My Indian Stove dot com
    Alonna Smith, Publisher (and chef!)

    As an adventurous and accomplished home cook, I am having the time of my life, cooking through the many regions of India, learning different cooking methods, and the many ways of using spices, pulses, and creating unforgettable food, if I may say so myself.

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