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.
- green cardamom
- cinnamon stick
- star anise
- fennel seeds
- black peppercorns
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.
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.
Store in an airtight glass jar away from heat. Always use a dry spoon.
Malabar Garam Masala | Our Family Recipe
- spice grinder
- 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
- 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.