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.

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.

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Ingredients
How to make it?
No toasting required
Equipment
Storage
📖 Recipe Card
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Ingredients

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.

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

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.