Masala's are key for Indian cooking.
Masala's are a mixture of ground spices (powdered spices) used in our cooking.
Click here for other definition of Masala.
Whether it is vegetarian dish or non-vegetarian dish, the masala preparation and usage will differentiate the taste of the cooking.
Nowadays masala's are readily available in the super market. But nothing like making your own fresh masala. The taste is incomparable.
There are masala's which we prepare for a particular recipe and they are used only for those recipes, prepared and consumed immediately.
The masala's we mention in this page are those that can be kept for long. The shelf life for the masala you make at home will go for months to year if you keep it in an air tight container and use them with care.
We will teach you how to make some of the important masala's of Tamil cuisine.
Other definitions for Masala:
Any mixture of spices in dry powder form or thick gravy form is called Masala. Other than spices, there could be addition of some ingredients like ginger, garlic, coconut pieces etc... Below are some examples of Masala's
Masala for making Masala vadai:
Masala as used in making Non-Veg dishes:
Below example is making Masala for Mutton Briyani:
Close up photo of ingredients - peeled garlic, seeragam, cut coconut pieces
Grind them in a mixer to a thick paste
Thick paste - we call this "Masala" - Other definition of Masala
Masala tea / Masala chai:
When we add spices like Cardamom, Cinnamon, Ginger (etc... in different combination of Spices of your choice) in the tea, it becomes Masala tea.