Kerala Garam Masala: Aromatic South Indian Spice Blend

Name: How to Make Kerala Garam Masala: Aromatic South Indian Spice Blend | Easy & Delicious Kerala Garam Masala: Aromatic South Indian Spice Blend Recipe
Total time: 5 min
Yield: 8
Cuisine: south-indian

This Kerala-style garam masala is a fragrant spice blend made with fennel, cardamom, cloves, cinnamon, star anise, and black peppercorns. It adds warmth, depth, and authentic Kerala flavors to curries, stews, and meat dishes.

prep time 5 Mins

cook time 20 Mins

chef Ankita Singh

Unlike North Indian garam masala which is dominated by cumin, coriander, and bay leaves, Kerala garam masala has its unique personality — rich in fennel, black pepper, and aromatic whole spices. It is an essential blend in Kerala cuisine, especially in dishes like Kerala Chicken Curry, Malabar Biryani, Beef Fry, and Vegetable Stew.
The spices are dry-roasted until aromatic and then ground into a fine powder, ensuring maximum flavor release. Freshly made masala enhances the taste of any dish and is best used in small amounts toward the end of cooking.

Step 1

Roast the Spices

Heat a heavy-bottomed pan on medium flame.
Add fennel seeds, cloves, cinnamon, star anise, cardamom, and black peppercorns.
Dry roast for 4–5 minutes, stirring continuously, until the spices turn aromatic. Do not burn.

Step 2

Cool & Grind

Remove from the pan and let the spices cool completely to room temperature.
Transfer to a spice grinder or the small jar of a mixer and grind to a fine powder.

Step 3

Store

Store in an airtight glass jar in a cool, dry place.
Stays fresh for 1–2 months. For longer storage, refrigerate in a sealed container.

Tips and Tricks

Roasting: Always roast on medium heat to avoid bitterness.
Freshness: Grind in small batches for the best aroma.
Boost flavor: Add a tiny pinch (½ tsp) at the end of cooking rather than the beginning for maximum fragrance.
Alternative storage: Freeze in small zip pouches if you want to preserve for up to 6 months.

Frequently Asked Questions

Kerala’s version emphasizes fennel and black pepper, while North Indian versions use more cumin, coriander, and nutmeg.

Yes, but the flavor won’t be the same. Kerala garam masala has a distinct sweet-spicy depth.

Add to Kerala-style chicken curry, fish curry, vegetable stew, egg curry, or biryani.

Not necessary, but if you want a super-fine texture, you can sieve it and re-grind coarse bits.

Calories 6 Kcal

Total Fat 0.2 g

Carbs 0.2 g

Protein 1 g

ESSENTIAL ITEMS

0.5 cup fennel seeds

1 tbsp cloves

2 piece cinnamon sticks

2 piece star anise

7 piece green cardamom

1 tbsp black peppercorns

Recipe by:

Ankita Singh

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Kerala Garam Masala: Aromatic South Indian Spice Blend

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