Hi Supermoms,
Today I am sharing a curry masala recipe that can be used in many different ways. That’s why I call it “Magic Curry Masala’.
Once you patiently roast and grind the powder following the method and tips that I have shared in the video, you can create magic with different vegetables.
With this curry masala in hand, cooking a yummy meal is so easy . The best part is that the vegetable rice tastes more yummy when eaten after a few hours after preparing the dish. So, makes it so ideal for lunch box too.
I learnt this recipe from my dearest Mother-in -Law, Prema. So grateful.
I hope you will love this recipe as much as I love it and enjoy cooking with it.
Do try and share your feedback with me.
Now, let’s start cooking!
Magic Curry Masala For Vegetable Rice :
Recipe Courtesy: Mrs.Prema
Preparation time: 5 minutes
Cooking time:20-25 minutes
1 cup =250 ml cup
Storage: keeps good up to 3-4 months when stored in a clean, odour free, dry, air tight container/jar.
Ingredients :
1 cup coriander seeds
1 cup raw peanuts
1/3 cup urad dal/husked black gram
1/3 cup chana dal/Bengal gram
1 tablespoon black peppercorns
1 tablespoon jeera/cumin seeds
7 dry red chillies (adjust)
Handful curry leaves
1 tablespoon sesame oil
You can watch the making of 'Magic Curry Masala' in my YouTube Video below:
Method:
- Heat a pan with half teaspoon oil and fry the peanuts and then transfer it to a wide plate to cool.
- Then add oil and fry the urad dal and chana dal .
- Transfer them to the plate and now fry the peppercorns and jeera followed by coriander seeds, dry red chillies and curry leaves( optional)
- Once all these ingredients are cool, grind them to a fine powder.
- Transfer it to wide bowl and allow it to cool completely.
- Now you can bottle the curry masala and store it in room temperature or even keep it refrigerated.
- Use a clean and dry spoon every time you use the curry masala powder.
Happy Cooking!
With love,
Masterchefmom
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