Authentic South Indian Spice Blend Recipe – Gingelly Oil & Stone Flower

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Spice Blend Recipe – Gingelly Oil & Stone Flower

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a homemade South Indian spice blend. This isn’t just any masala; it’s the one my grandmother used to make, and the aroma instantly transports me back to her kitchen. It’s a little bit special, featuring the unique flavour of stone flower, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This spice blend is a game-changer. It adds a depth of flavour to your South Indian cooking that pre-made masalas just can’t match. It’s surprisingly easy to make, and honestly, the smell while it’s roasting is worth the effort alone! Plus, knowing exactly what goes into your food is always a good thing, right?

Ingredients

Here’s what you’ll need to create this aromatic blend:

• 1 teaspoon gingelly oil
• 5 dry red chillies (approx. 15-20 grams)
• 5 Kashmiri red chillies (approx. 10-15 grams)
• 3 tablespoons coriander seeds (approx. 45 grams)
• 1 tablespoon cumin seeds (approx. 15 grams)
• 2 tablespoons fennel seeds (approx. 30 grams)
• 1 teaspoon peppercorns (approx. 5 grams)
• 1 one inch cinnamon stick (approx. 5 grams)
• 4 cloves (approx. 2 grams)
• 4 cardamom pods (approx. 4 grams)
• 1 mace (approx. 1 gram)
• 1 star anise (approx. 3 grams)
• ½ teaspoon stone flower (Kalpasi) (approx. 2 grams)
• 1 teaspoon poppy seeds (approx. 7 grams)
• 1 tablespoon curry leaves (approx. 5 grams)

Ingredient Notes

Let’s talk about a few of these ingredients – they’re what make this masala truly special!

Gingelly Oil: Regional Uses & Health Benefits
Gingelly oil (also known as nallennai in Tamil) is a South Indian staple. It has a wonderfully nutty flavour and is fantastic for roasting spices. It’s also considered very healthy! You can find it at most Indian grocery stores.

Dry Red Chillies & Kashmiri Red Chillies: Understanding the Difference
Using both types of chillies gives a lovely colour and heat. Dry red chillies provide the spice, while Kashmiri chillies contribute a vibrant red hue with a milder heat. Feel free to adjust the quantities to your preference.

The Aromatic Power of Stone Flower (Kalpasi)
Stone flower, or kalpasi, is a lichen used extensively in South Indian cuisine. It has a unique, earthy, and slightly smoky flavour. It might look a little unusual, but trust me, it adds a wonderful depth to the masala. You can find it in Indian grocery stores, often in the spice section.

Unique Spice Combination: A South Indian Pantry Staple
This blend is a classic for a reason. The combination of spices creates a complex flavour profile that’s perfect for so many dishes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the gingelly oil in a heavy-bottomed pan over medium heat.
2. Add all the spices – dry red chillies, Kashmiri red chillies, coriander seeds, cumin seeds, fennel seeds, peppercorns, cinnamon, cloves, cardamom, mace, star anise, stone flower, poppy seeds, and curry leaves.
3. Now, the fun part! Dry roast the spices, stirring constantly, until they become fragrant and golden brown. This usually takes about 5-7 minutes. Be careful not to burn them!
4. Remove the pan from the heat and let the spices cool completely. This is important, as warm spices can create steam in the grinder.
5. Once cooled, transfer the spices to a mixer grinder and blend into a semi-fine powder. Don’t over-grind, you want a little texture.

Expert Tips

Here are a few things I’ve learned over the years:

Roasting Spices for Maximum Flavor
Low and slow is the key! Roasting gently brings out the essential oils in the spices, intensifying their flavour.

Grinding Techniques for the Perfect Texture
Pulse the grinder a few times, scraping down the sides as needed. You want a slightly coarse powder, not a super-fine one.

Maintaining Freshness & Potency
Cooling the spices completely before grinding is crucial. It prevents clumping and ensures a consistent grind.

Variations

Want to make this masala your own? Here are a few ideas:

Spice Level Adjustment: Mild to Fiery
Reduce the number of dry red chillies for a milder flavour, or add more for a real kick! I usually add a few Byadagi chillies for colour without too much heat.

Vegan Adaptation
This recipe is naturally vegan!

Gluten-Free Confirmation
This recipe is naturally gluten-free.

Festival Adaptations: Special Occasion Blends
For special occasions, my family likes to add a pinch of nutmeg or a few strands of saffron to the blend.

Serving Suggestions

How to Use This Spice Blend in Your Cooking
This masala is incredibly versatile! It’s fantastic in sambar, rasam, vegetable curries, and even marinades for meat and fish.

Recommended Dishes to Enhance with This Masala
Try it in a classic South Indian fish curry, a hearty vegetable kootu, or a flavourful chicken fry. It’s also amazing sprinkled over idli or dosa!

Storage Instructions

Maintaining Flavor & Aroma Over Time
Proper storage is key to keeping your masala fresh.

Proper Container & Location for Storage
Store the masala in an airtight container in a cool, dry, and dark place. I like to use a glass jar. It will stay fresh for up to a month.

FAQs

Let’s answer some common questions:

What is the purpose of stone flower in this masala?
Stone flower adds a unique earthy and slightly smoky flavour that’s characteristic of South Indian cuisine. It’s a key ingredient in many traditional dishes.

Can I use other oils besides gingelly oil?
While gingelly oil is traditional, you can use a neutral oil like sunflower or vegetable oil if you can’t find it. However, the flavour won’t be quite the same.

How can I adjust the heat level of this spice blend?
Adjust the number of dry red chillies. Removing the seeds from the chillies will also reduce the heat.

What is the shelf life of this homemade masala?
Stored properly, it will last for up to a month. After that, the flavour will start to diminish.

Can I grind the spices in a mortar and pestle instead of a mixer grinder?
Absolutely! It will take more effort, but a mortar and pestle will give you a wonderfully textured masala.

I hope you enjoy making this spice blend as much as I do! Let me know in the comments how it turns out for you. Happy cooking!