The leftover masala would be a great addition to dry subzis
Here's a simple and quick recipe of Achari Masala by Culinary Expert and Food Blogger Chef Reetu Uday Kugaji that you would love to add in your starters as well as curries-
Preparation Time: 5 minutes
Dry Roasting Time: 10 minutes
- Whole red chillies, dried-9 nos.
- Coriander seeds- half tbsp.
- Fennel Seeds- 3 tbsp.
- Mustard seeds- 3 tbsp.
- Cumin Seeds- 3 tbsp.
- Fenugreek seeds- 1 tsp.
- Nigella Seeds- 1 tsp.
- Carom seeds half tsp.
- Salt- 3 tbsp.
- Turmeric powder- 1 tsp.
- Asafetida- 1/4th tsp
- Dry Mango Powder- 1 and a half tsp.
- In a heavy bottomed non-stick pan, dry roast whole red chilies, coriander seeds, onion seeds, fennel seeds, mustard seeds, cumin seeds fenugreek seeds and carom seeds till light brown.
- Cool it completely and set aside.
- Blend with remaining ingredients to make a coarsely ground powder.
- Store in a dry airtight container for up to 30 days in a cool and dry place or can be refrigerated for about 45 days.
- You may use this Indian pickle spice mix in vegetables, paneer, curries, starters or Achari raita.
Here are two amazing recipes that you can try using this Achari masala in; we bet you would love them!