Vegetable Kurma Masala Powder
Make your vegetable kurma more aromatic, creamy, and restaurant-style with this homemade kurma masala powder. A perfect balance of whole spices, this blend works beautifully for chapati kurma, peas kurma, idli kurma, dosa kurma, and even South Indian hotel-style side dishes.
Ingredients for Vegetable Kurma Masala Powder
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Dry Red Chilies – 6 to 8 (adjust for spice level)
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Coriander Seeds – 3 tbsp
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Fennel Seeds – 2 tbsp
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Cumin Seeds – 1 tbsp
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Cinnamon Sticks – 2 (1-inch each)
- Cloves – 6
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Green Cardamoms – 4
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Bay Leaf – 1
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Black Pepper – 1 tsp
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Star Anise – 1 small piece
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Poppy Seeds – 1 tbsp (optional, gives rich flavor)
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Dry Coconut (grated) – 3 tbsp (optional, for South Indian touch)
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Turmeric Powder – 1 tsp
Preparation Method
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Roast the Spices
Heat a pan and dry roast red chilies, coriander seeds, fennel, cumin, cinnamon, cloves, cardamoms, bay leaf, pepper, star anise, and poppy seeds on a low flame until a rich aroma is released. -
Roast Coconut Separately
If using dry coconut, roast it until golden brown to bring out nutty flavor. -
Cool and Grind
Allow all roasted ingredients to cool. Grind into a fine, smooth powder. -
Add Turmeric
Mix in turmeric powder for color and flavor. -
Store Properly
Transfer into an airtight glass jar. Stays fresh for 1–2 months.
How to Use Kurma Masala Powder
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Add 2 teaspoons of this kurma powder while preparing vegetable kurma with onion, tomato, coconut paste, and mixed vegetables.
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Use in peas kurma, chapati kurma, hotel-style kurma, and even as a side dish masala for idli and dosa.
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Perfect for both South Indian and North Indian kurma recipes.
Why This Homemade Kurma Masala?
✅ 100% Fresh & Pure – No preservatives
✅ Balanced blend for creamy restaurant-style kurma
✅ Works for both veg & semi-gravy curries
✅ Brings authentic South Indian hotel-style flavo
