Coorgi masala is simple and yet delicious.
Coorgi Masala Recipe
The use of the spices in our backyard is quite common in Indian Cuisine so we have yummy masala. Each household has a different spice powder, forget household each individual member will make the masala a bit different. The subtle differences come from the differences in the freshness of the ingredients to the treatment of the ingredients.
Do try this delicious masala that Mrs Prasad my host at Coorg shared with me.
I reduced the quantities as rains were fast approaching and by the time I come back to one masala it needs t be binned. I reduced it to ¼ the quantity.
Coorgi Masala Recipe
A simple yet delicious masala.
Print
Pin
Rate
Save Recipe
Servings: 1 big bottle
Calories:
Share by Email
Ingredients
- ½ kg Dhania/ coriander seeds
- 100 grams pepper
- 100 grams Jeera/cumin seeds
- 4 laung/cloves
- 4 inch pieces of dalchini/cinnamon
Instructions
- Roast the dhania seeds stirring constantly until reddish brown. Set aside in a plate to cool.
- Roast the rest of the ingredients on low flame separately.
- Transfer to the same plate as the coriander seeds.
- Grind to a fine powder and store in an air tight container.
Notes
I reduced the ingredients by ¼ and the amount I got was about ¼ cup or what you can see in the image above.
Your comments, feedback are something I look forward to. So do comment and share with family and friends.