Yes, you heard me right! 🙂 There is a yet another context in which the word “Race” can be used, other than horse races and human races 🙂 and that, is an interesting masala powder used in Kumbakonam area of Tamil Nadu! I’m not sure if this is a preparation specific to the Sourashtrian community.
I was introduced to this preparation through my mother in law who is from Kumbakonam. Though I got to know about this masala almost 10 years ago, I never bothered to make it until recently. When a discussion was started in a FB group by a fellow blogger Radhika Vasanth about the different curry powders used by our community people, that’s when I got reminded of this and asked my mother in law about it 🙂 This is a very aromatic masala powder and is usually used to make a Mutton Kheema Race (Curry) or a Vegetarian Race using potatoes and peas. The curries taste delicious and will leave you licking your fingers for a long time! 🙂 Try it and you will fall in love with it! 🙂 Now, off to the recipe straight without any further delay!
Recipe source: Partly from mother in law. She hadn’t exactly written down the spice measures, so tried a combination myself and find it good enough for us.
Assembling time: 5 minutes, Roasting time: 10 minutes
Grinding time: 5 minutes plus cooling time
Yield: 1 and a 1/4 Cup
- 1 Cup of Coriander seeds
- 1 Cup of Red Chillies
- 2 Tbsp of Poppy seeds
- A large handful of Channa dal
- 3 Tbsp of Cardamom pods
- 3 Inches of Cinnamon
- 5-6 Cloves
- A small piece of Nutmeg
- A few pieces of Mace
- A Star Anise
Dry roast everything separately, allow to cool down and grind in a mixie or spice mill or a coffee grinder to as fine a powder as possible. Cool it completely before storing in an airtight container.
- If you do not happen to have all the spices listed, feel free to add or delete according to availability and preference, This is only a rough guide.
- This Masala can be used to make Race preparations (Recipe will follow soon), kurmas and also some dry curries.
- A couple of days back, I used this powder to make vegetable biryani and it tasted great!
- I have been using this for making quick Paneer bhurjis in the morning rush for my kid. I don’t have to add multiple masalas that way 🙂
- This powder will stay fresh for upto a month. If you need to store longer, freezing helps in preserving the aroma.
- If you can handle the heat, you may choose to increase the red chillies by another quarter cup.