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    Home » Recipes » Malabar (North Kerala)

    Malabar Garam Masala

    Published: Mar 9, 2020 · Modified: Dec 21, 2022 by Famidha Ashraf with Leave a Comment

    Jump to Recipe Print Recipe

    Malabar garam masala as the name suggests is the garam masala used in Malabar cuisine of Kerala. I use this for all of my south-Indian savoury food recipes. Malabar region of Kerala includes parts of Thrissur, Palakkad, Malappuram, Kozhikode, Wayanad, Kannur and Kasaragod districts.

    malabar garam masala ground

    As mentioned in my Pakistani garam masala recipe post, each region has their unique blend of garam masala spices. This is my mom's garam masala recipe that I took a few years to figure the "right" measurement. You can use this for all malabari food like my Malabar prawns biryani, Thalaserry chicken dum biryani, Chicken curry, etc.

    Jump to:
    • Ingredients
    • How to make it?
    • No toasting required
    • Equipment
    • Storage
    • 📖 Recipe

    Ingredients

    malabar garam masala whole spices
    • green cardamom
    • cloves
    • cinnamon stick
    • star anise
    • fennel seeds
    • black peppercorns
    • mace 

    See recipe card for quantities.

    How to make it?

    The method is same for all my garam masala recipes.

    malabar garam masala ingredients

    Measure the spices, add them to your spice grinder and pulse it a few times.

    whole spices ground in a spice grinder

    Do it is batches so that the equipment doesn't get heated up. Spread the ground garam masala in a plate to cool. Lastly, transfer it to a clean and dry jar.

    No toasting required

    I know you must be wondering why I did not toast the spices. Unlike most recipes out there, I don't toast the whole spices before grinding. I find toasted garam masala powder is best to use immediately. If you are making a batch to see you through a couple of months, then toasting is not a good idea. So, to increase their shelf-life, I grind without toasting.

    Equipment

    You will need a good spice grinder. You can use a coffee grinder in small batches. Make sure whatever machine you use, don't over-work that it heats up. You may use a large mortar and pestle for a great arm workout.

    Storage

    Store in an airtight glass jar away from heat. Always use a dry spoon.

    garam masala of malabar cuisine

    📖 Recipe

    a bowl of freshly ground malabar garam masala
    Print Recipe

    Malabar Garam Masala | Our Family Recipe

    a garam masala blend of whole spices used in Malabar cuisine and south-Indian dishes.
    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Course: Spice Mix
    Cuisine: Malabar, South Indian
    Keyword: garam masala recipe
    Servings: 4 tablespoons
    Author: Famidha Ashraf

    Equipment

    • spice grinder

    Ingredients

    • 1 tablespoon green cardamom 10gms
    • 1 teaspoon cloves 2gms
    • 2 inch cinnamon stick 2gms
    • 1 star anise (or ¾ teaspoon aniseed)
    • 2 tablespoons fennel seeds 15gms
    • ½ teaspoon black peppercorns 2gms
    • 1 a small piece of mace optional

    Instructions

    • Add all the ingredients into a spice grinder.
    • Pulse a few times and grind until almost fine powder.
    • Transfer to a wide bowl to cool down.
    • Store the spice mix in an airtight container.

    More Malabar Recipes from North Kerala

    • Aval Milk | Rice Flakes Milk | Poha Milk
    • Ari Dosha | Rice Crepes with Coconut
    • Varutharacha Malabar Chicken Curry | Chicken Curry with Roasted Coconut Sauce
    • Ripe Plantains with Eggs | Kaai Vatiyathu

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    I'm Famidha, a chai lover, Indian in UAE, Hooman of two cats, a Malabari who loves Tamil food and the cook cum writer behind But first Chai.

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