Did #MasalaDay in the title grab your attention? I found it very interesting indeed, Click the post to know more about it. The post also contains the recipe for one of my favourite masalas – The Punjabi Achari Masala.
The Punjabi Achari Masala is one of my favourite masalas to have in my spice shelf. It is so versatile and can transforms just about any dish – Achari tikkas, gravies, chicken, mutton and of course in the current season the Punjabi aam ka Achar (Raw Mango Pickle). One of my favourite and simplest thing to make with it is however “Achari pulao” (some of these recipes coming soon).
So when Rushina announced Masala Day, I knew instantly what I wanted to make for it. Masala Day is the celebration of spices of India, where we get to know about the various kinds of spices we use across the country. Whether it is Goda masala of Maharashtra, Panch Phoran from Bengal, Rasam & Sambhar powders from the south or Garam masala from Punjab. There is so much variety of masala and spices in India that the list is mind blowing. And we know only the popular ones.
Rushina wanted to bring to front this rich heritage and celebrate it year on year. And why not I say. If we can have a pancake day, we can surely have a Masala Day. She is also creating more such Indian food days, I hear Biryani Day is coming up 🙂
As a part of Masala Day, she also set up a Masala exchange. So one makes a masala and sends it to her and one more person. In return you get a masala as well. I am sending this Punjabi Achari masala to Rushina and Sandy. And when I posted the picture a few more friends asked for it. So I am sending it to Rhea and Pratibha and a few more people as well. I can’t wait to see what they make out of this Punjabi Achari Masala, the dish they create out it it.
In the meanwhile, here is the recipe if you want to make it at your home.
Achari Masala Recipe
- 18 Dry red chilies I like to use Kashmiri chillies for color
- 2 tbsp coriander seeds
- 2 tsp Onion seeds Kalonji
- 6 tbsp fennel seeds Saunf
- 6 tbsp mustard seeds
- 2 tsp fenugreek Methi
- 4 tbsp cumin seeds Jeera
- 5 tbsp salt
- 1/2 tsp asafoetida Heeng
- 3 tsp dry mango powder Amchoor
- In a heavy bottom pan at low heat, dry roast the dry red chilies, coriander seeds, onion seeds, fennel seeds, mustard seeds and cumin till slightly browned and fragrant. This should take about 4-5 minutes.
- Let it cool slightly for 5-10 minutes.
- Grind in the blender with rest of the ingredients to make a coarse powder.
- Store in an airtight container. It lasts fine for up to a month in a cool and dry place or can be stored in a refrigerator it for about 2 months.