Achari Masala
The Quirky Foodster Team
Ingredients
- Fennel seed — 2 tbsp
- Nigella seed (kalonji) — 1 tbsp
- Fenugreek seed — 1 tbsp
- Yellow mustard seed — 1 tbsp
- Black mustard seed — 1 tbsp
- Ajwain — 1 tsp
- mixed with turmeric and red chile powder
Method
- Toast whole seeds lightly, cool, coarsely crush (rather than finely grind, as achari masala traditionally retains some texture) then combine with the ground turmeric and chile.
- Light toasting, keeping the seeds' texture largely intact.
Origin: North India, based on the spice profile of Indian pickles (achar).
Use: Used to flavor ‘pickle-spiced’ curries (achari dishes) that borrow the tangy, seedy profile of Indian pickling spice without the pickle’s brine.
Classic Dishes: Achari chicken; achari paneer; various ‘pickle-style’ curries.
Storage: Keeps 6 months to a year sealed and dark.
Variations: Directly derived from the five-seed panch phoron tradition, adapted with the addition of chile and turmeric for a curry rather than pickling context.
Substitutions: A rough approximation can be made from whichever four of the five seeds are on hand, adjusted proportionally, though the specific balance is part of the blend’s identity. Panch phoron plus turmeric and chile powder.
- Fennel seed — 2 tbsp
- Nigella seed (kalonji) — 1 tbsp
- Fenugreek seed — 1 tbsp
- Yellow mustard seed — 1 tbsp
- Black mustard seed — 1 tbsp
- Ajwain — 1 tsp
- mixed with turmeric and red chile powder
Please log in to leave a comment.