A fragrant, tangy-spicy dry masala perfect for making instant pickles or adding a punch of flavor to Indian dishes.
🌿 Ingredients:
Whole Spices:
2 tbsp fennel seeds (saunf)
1 tbsp mustard seeds (sarson / rai)
1 tbsp fenugreek seeds (methi dana)
1 tbsp nigella seeds (kalonji)
1 tbsp coriander seeds (dhania)
1/2 tsp carom seeds (ajwain)
1 tsp cumin seeds (jeera)
Ground Spices:
1 tbsp red chilli powder (adjust to taste)
1/2 tsp turmeric powder
1/2 tsp asafoetida (hing)
Salt to taste (about 1 tbsp or as needed)
Optional for Extra Flavor:
1 tbsp dry mango powder (amchur)
1/2 tsp black salt
🔥 Instructions:
1. Dry Roast Whole Spices:
In a heavy-bottomed pan, dry roast fennel, mustard, fenugreek, coriander, cumin, carom, and nigella seeds on low heat for 2–3 minutes until aromatic.
Be careful not to burn. Let them cool completely.
2. Grind Coarsely:
Pulse the roasted seeds in a spice grinder or mortar and pestle. The mix should be coarse, not a fine powder.
3. Mix Ground Spices:
In a bowl, combine the coarsely ground spice blend with red chilli powder, turmeric, hing, salt, and amchur (if using).
4. Store:
Store in an airtight glass jar in a cool, dry place. Stays fresh for 1–2 months.
🍽️ How to Use:
Instant Pickles: Mix with lemon juice or vinegar and mustard oil for instant mango, carrot, or chilli pickle.
Achari Dishes: Add 1–2 tsp to gravies like Achari Paneer or Achari Chicken.
Tadka: Sprinkle into dal tadka, stuffed parathas, or stir-fried veggies for a tangy twist.
🌟 Welza Tip:
Use Welza Whole Mustard, Fennel, and Methi Seeds for the most aromatic homemade pickle masala. For a deeper color and milder heat, swap in Welza Kashmiri Red Chilli Powder.
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