In this busy and hectic world, we all opt for store bought curry powders and masalas. There is nothing wrong about it but at the same time we can’t deny the fact that the home made masalas carries a unique taste and you can blend the spices as per your family’s preference. Also we feel content and pleased when it is homemade. Today I am presenting you, my homemade chole masala or chenna masala blend, a simple and flavorful recipe that will definitely add aroma to your kitchen pantry.
Till date, I carry the sambar powder and rasam powder from India which is either prepared by my mom or MIL. During my last trip, I learnt how to prepare them both and shared the recipes here and here. Also I learnt how to prepare rasam powder in small quantity and prepared my own horse gram dal rasam powder too. My friend P usually shares her homemade chole masala and also Goda masala. I wanted to try preparing the chole masala at home and got the recipe from her but I kept postponing as I had sufficient chole masala in my pantry. I got one more chole masala recipe from our other friend but for some reason kept postponing the preparation. But when I saw her post, I got all motivated and prepared the masala with my own blend. Thanks to my friends and also the blogger friend Archana. After two attempts, I got the right blend that we all liked.
I will be the first one to post the chole recipe first and then the chole spice mix. :-) You can find the chole recipe in this link, and here comes the home made chole masala. This blend yields 5 tbsps of chole masala.
Ingredients:
- Coriander Seeds – 3 tbsps
- Cumin Seeds – 1 tbsp
- Red Chillies (I used the byadage variety) – 6
- Peppercorns – 1/2 tsp
- Grated Nutmeg – 1/8 tsp
- Cinnamon – 3 one inch pieces
- Green Cardamom – 4
- Black Cardamom – 3
- Cloves – 12
Steps:
- Dry roast all the ingredients without adding any oil.
- Roast them in medium heat until they turn light brown.
- Let it cool and grind them into coarse powder and store it in an airtight container.
- I used my coffee grinder to blend the spice mix.
Notes:
- As I had Byadage chili variety, I went with that. Other red chili varieties can be used but adjust the quantity as each and every variety of chili has different spice levels.
- If you use nutmeg powder, you can add a pinch.
- Also as usual, adjust the other ingredients as per your preference.
- Coriander Seeds - 3 tbsps
- Cumin Seeds - 1 tbsp
- Red Chillies I used the byadage variety - 6
- Peppercorns - 1/2 tsp
- Grated Nutmeg - 1/8 tsp
- Cinnamon - 3 one inch pieces
- Green Cardamom - 4
- Black Cardamom - 3
- Cloves - 12
-
Dry roast all the ingredients without adding any oil.
-
Roast them in medium heat until they turn light brown.
-
Let it cool and grind them into coarse powder and store it in an airtight container.
-
I used my coffee grinder to blend the spice mix.
As I had Byadage chili variety, I went with that. Other red chili varieties can be used but adjust the quantity as each and every variety of chili has different spice levels.
If you use nutmeg powder, you can add a pinch.
Also as usual, adjust the other ingredients as per your preference.
I love this recipe.. it is very handy recipe and nothing can beat fresh homemade version
Very true. Thanks Priya.
Very useful recipe. … thanks for sharing. …
:-) Glad you liked it Alboni.
Wow, great . Thanks for sharing it.
Thanks Vidya.