The leftover masala would be a great addition to dry subzisAchari masala is now commercially available in supermarkets too, but nothing like making a fresh batch in your kitchen. Making it at home also allows you to personalize it according to your own taste. This super easy recipe of Achari masala is prepared using mustard seeds, fenugreek seed, fennel seeds, dry mango powder, nigella seeds, carom seeds or ajwain and hing or asafetida. Some people prefer adding turmeric powder and red chili powder to the Achari masala. This coarsely blended masala gives a slightly tangy, bitter and salty taste at the same time. Store it in an airtight container and refrigerate it for about a month or two. Make sure the container isn't exposed to any moisture.
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!