Khichdi Masala Powder is a spice blend that enriches the taste of your khichdi, a traditional Indian dish made of rice and lentils.
It comprises a number of spices such as coriander seeds, cumin seeds, cloves, cinnamon, and more.
It does not take more than a few easy steps to make homemade khichdi masala powder.
KEY TAKEAWAYS
- The authentic flavor however comes from the freshness of spices and roasting them before grinding to a fine powder.
- The powder must be stored in a cool and dark place, preferably inside a cupboard in an airtight glass container to retain its potency and flavor.
- Apart from traditional khichdi, this powder can also enhance the taste of vegetable khichdi, moong dal khichdi, masoor dal khichdi, and brown rice khichdi.
- Khichdi masala powder tastes mildly hot with an aromatic richness and sweetness.
- A common masala powder that renders a similar taste is the traditional garam masala powder. A few others are chaat masala powder, sambar powder, rasam powder, pav bhaji masala powder, and simple curry powder.
How to Make Khichdi Masala Powder? (Step by Step Guide with Images)
Step 1: Place a frying pan on your gas stove and heat it on a low flame.
Step 2: When it is sufficiently hot, put 1 tsp of coriander seeds, 1 tsp of cumin seeds, 2 pieces of dry red chilies, 2 pieces of black cardamom pods, 3 pieces of green cardamom pods, ¼ tsp of fenugreek seeds, ¼ tsp of black pepper, ¼ tsp of cloves, 1 tsp of fennel seeds, 3 cinnamon sticks of 1-inch size, and 3 pieces of bay leaves of medium size.
Step 3: Stir the ingredients continuously to roast them all evenly and nicely on a low flame. When you smell the aroma of the roasted spices, turn the flame of your gas stove off and set the pan aside so that the spices cool off completely at room temperature.
Step 4: Now, take a clean and dry grinder.
Step 5: Transfer all the ingredients into it and grind them into a powder. It is better to have a coarser powder. However, you may grind it a couple of times in short intervals if you want a smoother texture.
Step 6: Transfer the ground spices into a bowl and your khichdi masala powder is ready to use.
Recipe Card
Khichdi Masala Powder
Ingredients
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 2 pieces Dry red chilies
- 2 pieces Black cardamom
- 3 pieces Green cardamom
- ¼ tsp Fenugreek seeds
- ¼ tsp Black pepper
- ¼ tsp Cloves
- 1 tsp Fennel seeds
- 3 pieces Cinnamon sticks 1-inch size
- 3 pieces Bay leaves
Instructions
- Place a frying pan on your gas stove and heat it on a low flame.
- When it is sufficiently hot, put 1 tsp of coriander seeds, 1 tsp of cumin seeds, 2 pieces of dry red chilies, 2 pieces of black cardamom pods, 3 pieces of green cardamom pods, ¼ tsp of fenugreek seeds, ¼ tsp of black pepper, ¼ tsp of cloves, 1 tsp of fennel seeds, 3 cinnamon sticks of 1-inch size, and 3 pieces of bay leaves of medium size.
- Stir the ingredients continuously to roast them all evenly and nicely on a low flame. When you smell the aroma of the roasted spices, turn the flame of your gas stove off and set the pan aside so that the spices cool off completely at room temperature.
- Now, take a clean and dry grinder.
- Transfer all the ingredients into it and grind them into a powder. It is better to have a coarser powder. However, you may grind it a couple of times in short intervals if you want a smoother texture.
- Transfer the ground spices into a bowl and your khichdi masala powder is ready to use.
Notes
- Grinding fresh whole spices to make khichdi masala powder is the best approach to achieve the authentic flavor of the mixture and taste of the dishes.
- The flavor is further enhanced by roasting the whole spices to perfection. Though I roasted the whole spices all together, you may roast them separately if you want and have the time.
- However, be patient while roasting the spices. Keep the flame of your gas stove low and continue stirring and roasting until you notice a change in color and smell the aroma of the spices.
- Do not grind the spices unless they are cool. Transfer them from the frying pan to a flat dish and spread them. This will ensure the right texture to the powder causing no clumps due to condensation.
- I prefer the coarse powder with the husk in them. However, you can opt for a finer blend by grinding it a couple of times, straining and re-grinding the husk every time.
