Coarse Spice Mixture You Can Make In A Wet Grinder

Updated:Feb 28, 2025

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Did you know that making masalas at home can be easily prepared with your wet grinder? Then why limit yourself to store-bought spice blends that are packed with preservatives and additives? Bring Usha’s wet grinder at home to make them effortlessly.

Coarse Spice Mixture You Can Make In A Wet Grinder

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The choice of spices and their preparation, more especially, the texture or consistency produced by grinding, give traditional Indian cooking its unique character. Even though modern convenience has led many home chefs to use pre-ground spice powders, culinary experts recognise that coarsely ground spice combinations give better flavour profiles, aroma and texture that give an authentic touch to the recipes.

You can easily make them at home by using a good wet grinder, which gives you control over adjusting the quantity of ingredients and helps to achieve the desired texture. Also, you can easily make masala powder in larger batches with a wet grinder, unlike traditional tools like mortar and pestle or small spice grinders. Here are some basic masala with useful tips discussed that you can quickly prepare using your Usha’s wet grinder with ease.

Garam Masala

Garam masala is an essential spice blend that is widely used in Indian cuisine, which provides warmth and depth to traditional curries and stews. The preparation of this spice mix requires several whole spices like cardamom pods, cloves, cinnamon sticks, black peppercorns, cumin seeds and coriander seeds. Measure out equal portions of each ingredient according to your preference. Dry roast them in a pan over medium heat for a few minutes until they are aromatic. After letting them cool a little, move the ingredients to Usha's wet grinder. Grind them to a coarse powder. Keep the masala in an airtight container.

Sambar Masala

Sambar powder is a flavourful South Indian style coarse textured masala prepared by grinding various types of basic Indian spices. The necessary elements for making this include turmeric powder with fenugreek seeds, dried red chillies, black mustard seeds, chana dal, urad dal, cumin seeds and coriander seeds. Separately dry roast each of them until aromatic but not burned. Put them in the Usha’s wet grinder with a small piece of dried tamarind for extra tang and grind them.

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Chana Masala Powder

For this masala powder, you need spices such as amchur, dried red chillies, cumin seeds, coriander seeds, and black pepper. Each spice needs gentle toasting before grinding. Then cool it and add them to the grinder with a pinch of garam masala and salt. This masala is used in curries, seasoning cooked chickpeas, and much more.

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Biryani Masala

Biryani masala powder is an aromatic and flavorful combination of various spice blends that add depth and richness to the biryani (a popular Indian rice dish). To prepare this masala, take whole spices such as bay leaves, star anise, cloves, cardamom pods, cinnamon sticks, nutmeg, and mace. Before grinding, gently toast them to release their essential oils and cool them. For more flavour, you can also add a bit of saffron or dried rose petals.

Rasam Masala

Rasam masala powder is a flavorful spice blend that adds a tangy, spicy, and slightly sour flavour to the rasam (a South Indian soup). The main spices in this mixture consist of turmeric powder, black peppercorns, cumin seeds, fenugreek seeds, coriander seeds and dried red chillies. Roast them gently, and then add to the grinder with fresh curry leaves and dried tamarind for extra tang. Store your masala in an airtight container for later use.