Kerala Garam Masala Recipe
Kerala Garam Masala
Kerala Style 'Warming Spice' Blend
Submitted By: Taz

Ingredients:

¼ Cup Fennel Seed (Saunf / Perumjeerakam)
2 3inch Cinnamon Sticks (Dalchini / Karuvapatta)
50-55 Green Cardamom Pods (Choti Elaichi / Elakka)
30-35 Whole Cloves (Laung / Grambu)
30-35 Black Peppercorns (Kali Mirch / Kurumulagu)
1 Star Anise (Anasphal / Takkolam)
1 Mace Blade (Javitri / Jathipathri)
1 Nutmeg Seed (Jaiphal / Jathikka)

Preparation:
  1. Place small to medium dry skillet over medium-low heat
  2. Add all ingredients to the hot, dry, skillet and toast (constantly moving the spices) for apx 2-3 minutes until slightly darkened and fragrant
  3. Allow to cool completely to room temperature
  4. Place toasted ingredients in a mortar and pestle, clean coffee grinder, or spice mill and grind into a fine powder
Use immediately or store in an air tight container in a cool, dry, dark place for up to 3 months

I have said before that there is no ‘one’ recipe for Garam Masala; in fact, every region, state, territory, city, town, village, home, family, and cook has their own mix that they claim as their own.
I obtained this recipe for Garam Masala from a beautiful family that I stayed with while in the Kerala state of India and I found almost identical blends in a number of other homes and restaurants making it the most 'common' I encountered in Kerala and surrounding area. The fact that there is so much individualism in the blends should encourage you to experiment and alter this recipe to your personal taste. Add or omit any individual spice or vary the quantities of any spice - use this recipe as is or as a guide to customize your own variety of Garam Masala.

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