Sambar To Chaat: 7 DIY Masalas To Add Flavor To Your Everyday Meals

There are many different types of masala in Indian cuisine, which gives the food its true flavor. Every masala is made by blending several fragrant herbs and spices, giving them unique flavors and tastes. While there are many different types of spice mixes on the market these days, homemade masala preparations were more common in the past.

Women used to sit down and spend a considerable amount of time grinding and combining the entire spices to prepare a jar of masala for each Indian cuisine, from mild stir-fries to hot curries. Even a pinch of those powders used to work wonderfully for the recipes, even if the method used to be extremely lengthy. Some houses in the nation still carry out this custom today. In addition to adding flavor to your food, homemade masalas are devoid of preservatives, and considering the controversy surrounding them, it could be safer to prepare them at home.

These are seven spice blends that you may make at home on a regular basis.

Garam Masala 
The majority of curries, stir-fries, meats, lentils, veggies, and even snacks may be prepared with this one-pot masala. This powder, which is made by grinding cumin, coriander, black cardamom, peppercorns, green cardamom, cinnamon, cloves, mace, bay leaves, and nutmeg, is fragrant and spicy, adding a touch of sweetness to any dish.

Sambar Masala 
This masala, as its name implies, is the main component in your sambar, a vegetable stew made with lentils in South India that is often served with rice, idli, or dosa. Ground Kashmiri red chilies, coriander, fenugreek, chana, arhar, urad, turmeric, and asafoetida seeds are used to make this aromatic spice combination.

Pav Bhaji Masala
The secret ingredient that gives the popular Maharashtrian dish pav bhaji its deep flavor is this masala. Coriander seeds, cumin seeds, cloves, cardamom, fennel seeds, dried red chilies, and sometimes star anise or nutmeg are the major constituents of this fragrant mixture. This spice powder gives the meal some depth, warmth, and acidity.

Chole Masala 
Chole, a popular side dish that goes well with rice, roti, bhature, and puri, is made using white chickpeas. Spices such as cumin seeds, caraway seeds, red chillies, turmeric, coriander seeds, black peppercorns, cloves, sesame seeds, cardamoms, dried ginger, bay leaves, mango powder, and star anise are all used in what is also known as chana masala.

Chicken Curry Masala 
A delicious meal that is bursting with flavor—chicken curry is spicy and fragrant. Grind cumin, coriander, fennel, black peppercorns, green cardamom, cloves, cinnamon, mace, nutmeg, bay leaves, and dried red chilies in a blender to make this miracle ingredient at home. Store in an airtight jar for up to six months.

Chaat Masala 
A flavorful addition to any monotonous dinner is chaat masala, a versatile Indian seasoning. It complements every food, including chaats, salads, curries, lemonades, and munchies. Grind roasted cumin seeds, dried Kashmiri red chilies, roasted coriander powder, amchur powder, black pepper, and salt to make chaat masala. For a maximum of three months, it may be kept in an airtight container.

Idli Podi
Another classic South Indian spice that you have to have at home is milgai podi. The perfect pairing for this hot and spicy condiment is a sprinkle of melted ghee over warm, fluffy idlis. This spicy mixture, which is made of chana dal, urad dal, sesame seeds, curry leaves, red chilies, jaggery, and asafoetida, may also be dusted over uttapam, dosa, and lemon rice.