I am back with a new post today. Happy to share my 250th post today with a recipe for Vegetable Masala Powder that is an integral part of any Indian Kitchen. This masala powder is so versatile that it can used for dry sabji curry and even fried rice. Home made masala is always the best. I make this vegetable masala in small batches and store it in an air tight container. This recipe can be made in just 30 mins fro start to finish as i make it in small batches.Love the aroma of the freshly ground masalas at home. It tastes good as it is fresh and also preservative free and pocket friendly as well.
I suggested this theme for 136th #Foodiemonday #Bloghop and all my fellow bloggers agreed with the theme. My contribution for this wonderful theme is home made Vegetable Masala Powder.Do check out for all the wonderful collection for home made masala powders. I am looking forward too.
Recipe for Vegetable Masala Powder:
Channa dal – 7 Tbsp
Urad dal – 3 Tbsp
Desiccated Coconut – 5 Tbsp
Black Pepper Corns- 10
Dry Red Chilli (Byadgi Chilli)- 25
Coriander seeds / Dhania -3 Tbsp
Curry Leaves – Handful
Asafoetida / Hing -1/2 Tsp
Fenugreek / Methi -1/4 Tsp
Cumin / Jeera -2 Tbsp
Turmeric / Haldi – 1/2 Tsp
Heat a heavy bottom pan. Dry roast all the ingredients separately and ensure it does not burn. Allow it to cool. Once it is at room temperature grind all the ingredients to get fine powder. Store it in an airtight container.
It can be used for dry sabzi ,curry and even fried rice.
- You can increase or decrease the chilli as per your heat tolerance.
- If you use the same measurement as i have given you can skip chilli powder while cooking.
- Desiccated Coconut enhances the taste, You can skip it if you want.