— SUITABLE FOR PURE VEGETARIAN FOOD —
kairali garam masala, is the Kerala version of garam masala used to coax the special aromas and flavors—only found in Kerala cuisine—out of vegetable and meat preparation. Kerala is the home to many spices and this proximity to spices shows up in this garam masala.
Fennel Seed, Cinnamon, Clove, Star Anise, Black Pepper, Cardamom, and Nutmeg.
kairali garam masala is very strong in aroma and flavor and should be used according to the demands of the recipe. If using as a standard garam masala use ½ to 1 tsp towards the end of the cooking process.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
KERALA STYLE MUTTON ROAST
Make a cooking paste using:
1 tsp Red Chili powder
½ tsp Turmeric powder
2 tsp Coriander powder
2 tsp Pepper powder
1 tsp Lime juice
1 tsp kairali garam masala
Blend smooth. Pour into a suitable pressure pan, add the mutton pieces and mix well. Keep aside for at least 30 minutes.
Add ¼ cup water into the pressure pan. On highest heat pressure cook for 1 whistle. Lower heat to lowest and cook for 45 minutes. Remove heat and let the pressure release naturally.
Heat 3 Tbs oil—coconut oil is recommended, though not essential—in a karahi and add 200g onion (sliced) and 20 curry leaves. Stir-fry till the onion is brown—keep covered when not stirring. Add 3 tsp ginger-garlic paste, 2 green chili (chopped fine) and stir-fry for 2 minutes. Add all contents of pressure pan, 1 tsp kairali garam masala, salt (to taste) and mix well. Lower heat to medium and stir the karahi contents frequently till all the water dries and the mutton looks dark brown.
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