Once a year, perur athama would grind curry masala powder. The quintessential masala powder used for kurmas, chicken and mutton curries. She would put in so much of effort right from selecting the chillies and spices, dry roasting them, drying them in the sun so its absolutely dry and lasts for a long time, grinding them etc… Her long time driver Kennedy would load the jeep with all the roasted spices and carefully take it to the rice mill and grind it to ammas preference.
The hot ground masala was spread on newspapers lined in the dining room to cool. The entire house smelled of the masala. After 3-4 hours of cooling, the masala was carefully packed and stored in the kitchen store room. Perur athama was persnickety and her kitchen ran on a zero error policy. Everything was carefully looked upon and her dishes are legendary in our family. She is a true treasure. She would also send the curry masala spice powder in nice stainless steel boxes sealed on the outside with another plastic bag to all of her family. It lasted for an year. She is getting quite old now and I wish her a lot of health. This recipe is legendary and can turn even an ordinary recipe to something gourmet.
This recipe can be doubled or tripled according to your needs. Here are some tips to be followed so the masala powder lasts for a long time.
Make sure the ingredients are well roasted. # If you are grinding the powder at home, make sure the mixie / grinder is completely dry. Use a cloth to wipe off any moistness # Spread the ground masala on a newspaper and allow it to dry completely. The grinding process makes the masala hot and it needs to be completely cool before you can store it in bottles. # Make sure the masala powder is absolutely moist free and dry before storing it # For retaining the freshness of the masala, store the masala in the freezer and use as required.
Here is how to do home made curry masala powder. I make this masala once in a month and grind in my mixie. You can double or triple this recipe if you want to. This recipe is so versatile. Use it while making kurmas, chicken or mutton dishes. Just a tablespoonful of this masala makes the dish very flavorful.
Dry roast all the ingredients separately until well roasted and fragrant. Set aside on a plate to cool. First lets dry roast the red chillies. Dry roast the chillies on low flame until the chillies starts to fluff up a bit and is brown here and there. Please use caution to not burn the chillies. The entire masala will be ruined if burnt spices are used. Set aside on a plate to cool.
Add in the rest of the ingredients and dry roast till its very fragrant and the seeds are slightly brown. If your are doubling or tripling the recipe, dry roast in batches.
Wait for the roasted spices to completely cool before grinding.
Grind the spices to a very smooth and fine powder. If the quantity is large, then grind it in batches.
Spread the ground masala on a newspaper to cool. Let it completely cool before you can store it in bottles.
Here are some of the recipes you can make with curry masala powder.
10 Minute Egg Curry
Kongunad Mutton Kuzhambu
- Measurements used – 1 cup = 250ml
- 30 dried red chillies
- 5 sticks cinnamon ( two inch sticks)
- 5 cloves
- 1/2 cup coriander seeds
- 1 tablespoon cumin seeds
- 2 tablespoon fennel seeds
- Dry roast the chillies on low flame until the chillies starts to fluff up a bit and is brown here and there. Please use caution to not burn the chillies.
- Add in the rest of the ingredients and dry roast till its very fragrant and the seeds are slightly brown. If your are doubling or tripling the recipe, dry roast in batches.
- Wait for the roasted spices to completely cool before grinding.
- Grind the spices to a very smooth and fine powder. If the quantity is large, then grind it in batches.
- Spread the ground masala on a newspaper to cool. Let it completely cool before you can store it in bottles.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Spice Powder
- Cuisine: Tamilnadu
- Measurements used – 1 cup = 250ml
- 30 dried red chillies
- 5 sticks cinnamon ( two inch sticks)
- 5 cloves
- 1/2 cup coriander seeds
- 1 tablespoon cumin seeds
- 2 tablespoon fennel seeds
- Dry roast the chillies on low flame until the chillies starts to fluff up a bit and is brown here and there. Please use caution to not burn the chillies.
- Add in the rest of the ingredients and dry roast till its very fragrant and the seeds are slightly brown. If your are doubling or tripling the recipe, dry roast in batches.
- Wait for the roasted spices to completely cool before grinding.
- Grind the spices to a very smooth and fine powder. If the quantity is large, then grind it in batches.
- Spread the ground masala on a newspaper to cool. Let it completely cool before you can store it in bottles.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Spice Powder
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/curry-powder-curry-masala-powder-curry/
Broken wheat Upma or Godhumai Uppuma might be a great meal in itself if made properly. The one big problem with godhumai upma is getting the right texture. A good godhumai upma should be lump free. It should not be hard and at the same time it should not be gooey. Many people fret on hearing the word upma as we all have had our share of night mare upma’s in our life. I am just being honest. But a good upma is delightful and my family loves this upma. I first had godhumai kaima upma at Usha Aunties home . She took a humble upma and made it gourmet. Ever since that day, I make kaima upma very often. The recipe got even better after I tried the OPOS – One Pot One Shot way of doing godhumai upma. No frying, no sauteing, no worry about lumps. Fool proof divine upma every single time with very little effort. Here is how to do it.
The first thing to do in this godhumai upma is to double roast the broken wheat granules. Take a pan and add in a teaspoon of oil. Add in the godhumai / broken wheat and saute for 5 minutes on low flame. It will start to slowly brown and become very fragrant. Switch off the flame and transfer the broken wheat to a plate. Set aside to cool for 10 minutes.
Roast one more time. Take the same pan and add in a teaspoon of oil. Add in the roasted and cooled godhumai / broken wheat and saute for 5 minutes on low flame. The wheat will start to brown. Switch off the flame and transfer the broken wheat to a plate. Set aside to cool.
Get the veggies and the chicken ready.
Take a pressure cooker and add in all the ingredients except the roasted wheat. Cook for one whistle in high flame. Manually release pressure.
Add in the roasted broken wheat to the hot water mixture in the cooker and mix well to combine. Cover the pressure pan and cook for 1 whistle in medium flame. Switch off the pressure cooker and wait for the pressure from the cooker to release naturally. Open the cooker, gently fluff up the upma and serve hot.
Here is the video of godhumai upma. Hope you enjoy!
For Roasting Broken Wheat
- 1 Cup Broken Wheat / Godhumai Kurunai
- 2 teaspoon vegetable oil
For Cooking
- 200 grams minced chicken
- 4 green chillies, chopped
- 6 mint leaves, chopped
- 2 sprigs coriander leaves, chopped
- 1/2 tomato, chopped
- 1 inch piece ginger, chopped
- 1 teaspoon salt
- 2 1/2 cups water
Double Roast Broken Wheat
- Take a pan and add in a teaspoon of oil. Add in the godhumai / broken wheat and saute for 5 minutes on low flame. It will start to slowly brown and become very fragrant. Switch off the flame and transfer the broken wheat to a plate. Set aside to cool for 10 minutes.
- Roast one more time. Take the same pan and add in a teaspoon of oil. Add in the roasted and cooled godhumai / broken wheat and saute for 5 minutes on low flame. The wheat will start to brown. Switch off the flame and transfer the broken wheat to a plate. Set aside to cool.
Cooking
- Take a pressure cooker and add in all the ingredients except the roasted wheat. Cook for one whistle in high flame. Manually release pressure.
- Add in the roasted broken wheat to the hot water mixture in the cooker and mix well to combine. Cover the pressure pan and cook for 1 whistle in medium flame. Switch off the pressure cooker and wait for the pressure from the cooker to release naturally. Open the cooker, gently fluff up the upma and serve hot.
Notes
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted using his OPOS principle. They are used in Kannamma Cooks with prior permission.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main Dish
- Cuisine: Tamilnadu
