My sister and Jijajee recently sent me the ingredients in precise quantities required to make Sindhi garam masalo. My Jijajee, Mr. Jayant Dama, runs a wholesale and retail business of dry fruits and provision at Navi Mumbai. He has an amazing variety of Sindhi spices and herbs such as chumbur kathi and paneer fal which are boiled in water and given to babies as suti to increase their immunity. Paneer fal also helps in reducing sugar levels and purifies blood. He keeps aryaa/haleem seeds which have cooling effect on the digestive system and are sprinkled on curds. His shop also has dingriyun (dried oyster mushrooms), sanghri ( pods of acacia trees) , kokum ja gul (kokum flowers), ambeliyu (dried mango slices), phoolpatasha (lotus seeds), phoolajiri (caraway seeds), and of course, dry fruits, among many other things. He gives the spices to his customers with the correct measurements to make the Sindhi garam masala. One has to just roast the spices lightly, grind them, and the garam masala powder is ready.
The spices in their right quantities are:
Cinnamon Sticks – 50 gm
Cloves – 25 gm
Black Pepper – 25 gm
Mace -10gm
Big cardamom-20 gm
Nutmeg -1 pc
Caraway seeds-30 gm
Cumin seeds – 50 gm
Bay leaves -20 gm
Star Anise – 20 gm
Dry ginger -10 gm
Break the nutmeg and discard the shell. Roast lightly all the above ingredients and grind them.
My Jiju’s contact details:
Thank you, Jijajee and Geeta for the spices and the relevant information on herbs.
Featured Image: Garam Masalo
Jyoti Mulchandani
Ahmedabad
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