Garam
is the Indian - Hindi word for "warm"
or "hot"
and Masala
is a
Indian - Hindi word for "spices"
or "spice
mixture".
There are as many variations of garam masala as there are Indian
cooks. Widely used in Indian cooking, authentic Indian curry powder or
Garam Masala is freshly ground each day and can vary dramatically
depending on the region and the cook.
The
picture below is of a stone mortar and pestel.
"Pata
Varvanta"
The
mixture may include a variety of ingredients from cumin, fennel,
coriander, cardamom, cinnamon, cloves, poppy seeds, saffron, pepper,
chilies, and black cumin seeds and more. These spice mixtures vary
greatly between cooks and different dishes. The South
Indian Maslala
will have fenugreek and turmeric and more coriander. Mughalai
or North Indian garam
masala of northern India contains only raw cardamom seeds, cinnamon,
cloves, and black pepper; variations on this mixture add coriander seeds
and cumin seeds but avoid hot or pungent ingredients.
The
word "Curry"
comes from the Tamil (South Indian) word "Kari"
meaning a sauce.
This was then picked up and transformed into the present
"curry" by the British. In India there are hundreds of
dishes than would qualify under this definition each quite distinct and
with its own name.
This Indian curry mixture can be prepared very differently and can vary
greatly in flavor and aroma. Although the mixture is usually made fresh
by the cook many times and never purchased pre-ground, there are many
commercially available "Garam Masalas" or "curry
powders" nowadays. Garam masalas may be purchased in Indian
markets and in the gourmet section of some supermarkets.
Commercial
curry powders found in the US (which bears little resemblance to the
freshly ground blends of southern India) comes in two basic
styles--standard, and the hotter of the two, "Madras."
Garam
Masala is also used as a condiment, being added to a dish at the end of
cooking.
Make
your own Garam Masala easily at home, but make it in small batches to
retain its freshness.
Basic
Garam Masala
Cloves 1 tsp
Cardamom 1tsp
Cinnamon 2 - 1 inch sticks
Black pepper 1 tsp
Dry roast all ingredients separately and grind. Store in an air tight
container.
Garam
Masala
Cumin
seeds 4 tablespoons
Coriander seeds 4 tablespoons
Cardamom seeds 1 table spoon
2 Cinnamon sticks ,crushed
Black peppercorns 1 tablespoon
Whole cloves 2 teaspoons
Dry roast all ingredients in a heated heavy skillet over medium heat
until the spices emit a toasty aroma. Let cool. Grind to a powder in a
spice mill or blender. This one is great for meat dishes.
South
Indian Masala
Coriander seeds 1
cup
Chana daal 1/2 cup
Urad daal 1/2 cup
Oil 3 tablespoons
Dry Red chillies 3/4 cup
Asafoetida or Hing 2 teaspoons
In a heavy sauce pan, dry roast coriander seeds, chana daal and urad
daal, about 5 minutes. Heat 3 tablespoons of oil in a heavy frying pan.
Add the red chillies and fry for 2-3minutes. Now add the asafoetida.
Remove from the heat. Place all the ingredients in a blender and lend to
a fine powder. Great for South Indian dishes.
