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.
38 thoughts on “VEGETABLE MASALA POWDER”
Wow! The masala looks fab! I’d love to try this out some time. 🙂
WoW I feel the aroma of masala powder over here..I love homemade spice Fantastic share Preethi
This masala powder looks very interesting to try out..
This vegetable curry powder is surely a keeper one di.. bookmarking it
Can feel the aroma. Fabulous share Preethi. Bookmarking it to try later.
Which Indian doesn’t need a good masala powder to make cooking easier, tastier and fast! Love the spice flavors that add to this masala; bookmarking for sure 🙂
Can smell the flavor of this masala powder, homemade masala powders are always the best when compared to the store bought one. Will definitely make some soon.
Home made masala are best and your’s look fab. Preethi I liked the addition of coconut powder in your masala. being a punjabi I never used coconut in my vegetables . But you’s recipe looks so wonderful that i am surely going to try this.
The masala can spice up even the most mundane of dishes.
This is nice and comes handy for a busy cooking day ,And congrats for the 250th post !! Many more to come..
I absolutely love the aroma of roasting spice and homemade masala powder, such a unique recipe which I have never seen anywhere.
Congrats on 250th post ! Absolutely aromatic masala.. Homemade masala are the best !
Preethi this is a very yum share dear!Bookmarking this!
Definitely a must have in every Indian kitchen….very handy indeed…Nothing to beat Homemade masalas!!….Btw…congrats on your 250th post….waiting for many more yummy shares!!
Wow, this looks yummy and it sounds delicious.
First of all congratulations for the 250th post di 🙂
This powder really an absolutely aromatic.
I used to buy the sabzi masala back in India but never knew it could be made at home. Thanks for sharing this recipe, I will make a batch of it.
I love the texture and color of this masala powder. Perfect for any Indian curry or you can toss the roasted vegetables.
Home-made masalas are always better as they are more aromatic. This is a very different masala mix. Addition of coconut and lentils is interesting
That sounds like a very flavorful spice powder Preethi. Freshly made spice mixes are always the best.
MMMMM masala powders are always a boon. What all would you use this for dear?
Absolutely agree with you. I use this for stir fries ,curry and also fried rice.
Hearty congrats on your 250th post my dear. I have always loved your work and only wish you more success and many more lipsmacking posts in times ahead. The Masala powder is extremely wow share, absolutely useful in the kitchen to turn your boring veggies into exciting ones. Homemade ground masalas are always better than store bought ones, not to mention flavourful too.
Sounds very flavourful.. the fresh aroma of the masala with desiccated coconut is exotic..
Congrats on the 250th post and wishing you many more to come! The color of the masala is so good and like the addition of coconut in it!
Such a beautiful share.. loved it!
This looks so good Preethi, masala powders are handy and essential in our cooking. I will try this version sometime.
This surely is something that I would like to try. Beautiful pics dear
Congrats Preethi and wish you many more years of successful blogging. This spice mix is so yummy and it seems so versatile to add it to any dish.
Hearty congratulations for 250 the post dear.. homemade masala are always great… they enhance the flavor of the dish many times more..
Preethi such a flavorful masala powder. I’m definitely making this. It will come in handy for quick curries and rice dishes. Sorry I missed your theme. Love the clicks too.
Congrats on your 250th post. Looking forward to many more.
Love the flavors of this vegetable masala powder.. looks so vibrant and fresh. homemade are the best.. a must keep masala recipe for flavorful dishes.
Awesome colour.infact I needed some change of taste in my cooking..will definitely try tom only.thank you dear.
Thank you Mommy!!
I have a question concerning the urad and channa dal. In your recipe, you mean dry urad and channa or cooked one? I’m from Austria and not so familiar with these ingredients. Here we have either dry channa/urad or canned one. The dry channa is very hard, I’m worried that my blender could break. Thanks in advance for your reply!
You need to use dry urad dal and Chana dal. Dry roast the ingredients. All ingredients mentioned are to be dry roasted separately cooled and then powdered. Your blender won’t break. Don’t worry. Hope your doubts are clarified now. Do share your feedback in case you try this recipe. Would love to hear from you.