All Purpose Masala Powder

I really thank everyone who has been visiting my blog regularly, and I also am sorry, for I have not been updating the blog for a couple of days now…My son turned one, and I have been really busy with hosting a party, and cleaning up. Its been a really stressful time, and I missed entering a couple of my favorite events. This is the second week I have missed the IHCC challenge, in a row. And, I made something for the Blogger Secret Ingredient event, but I didn’t have the time to post it. I will try and make up for lost time, and post really good recipes this week.

I have always wanted to post some basic kitchen recipes, like masala powders. This is my favorite masala powder, that I almost always have on hand. Now, I put this powder to multiple uses. One, to make arachivitta sambar, which is normal. But, I also use it to make Vaangi Baath and Bisibelabaath. I also use it sometimes to make dals, pitlais and rasavangis. So, it is a really versatile powder to have on hand. I normally make it using frozen grated coconut, grind it and store in the freezer. It stays for months and months, since it is a dry powder. And, you don’t have to thaw it or anything. Now, on to the recipe:


1 tsp oil

8 red chillies

1/4 cup coriander seeds

2 tbsp channa dal

2 tbsp toor dal

1 tsp urad dal

3/4 cup defrosted grated coconut

1 tsp asafoetida powder


Heat the oil over medium heat. Add the chillies. When they are fried, add the dals and fry until lightly golden. Add the grated coconut and fry until it is dry and golden brown. Add the asafoetida and switch off the stove. Let cool and grind to a powder.

Store it in an airtight container and place in the freezer, where it will stay good for up to 6 months.

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