Authentic Homemade Spice Blends from Scratch
I source whole spices, roast them on my stove, and grind them myself. You get pure, aromatic blends without the fillers or artificial dust found in store-bought packets.
The foundation of my aromatic biryani masala. I toast a variety of whole spices like coriander seeds, cumin, peppercorns, and dried red chillies before grinding them to create a fresh, potent blend.
Another look at the whole spices I use for my biryani masala. Using whole ingredients and grinding them fresh is the secret to achieving a truly authentic and rich flavour.
A fresh batch of my homemade sambar powder in a steel bowl. The golden-brown colour comes from perfectly roasted lentils and spices, with no artificial colours added.
This is the sambar powder I use in my own kitchen. It's a versatile blend that brings an authentic South Indian flavour to sambar, curries, and other dishes.
The thick, rich texture of my homemade Puliogare gojju or paste. I prepare this tamarind-based concentrate from scratch, cooking it down with spices until it's packed with flavour.
A spatula lifting some of the freshly made Puliogare paste. This ready-to-use mix makes it easy to prepare authentic temple-style tamarind rice at home.
Here you can see my homemade spice powder being added to a simmering base. This is a key step in creating the authentic flavour profile of my Puliogare mix.
Adding the freshly ground masala to the Puliogare base. I ensure a generous amount of spice for a robust and tangy flavour in every bite.
This video shows my sambar powder in action, dissolving beautifully into a vegetable stew. I explain why using homemade powders with whole spices is a healthier choice than commercial brands that may use extracts.
About Authentic 'From Scratch' Spice Blends
Because I use 100% whole spices and skip industrial fillers like starch or rice flour, my blends are much more concentrated than commercial alternatives. You will find you need about 30% less than what you would use with standard store-bought packets to get the same depth of flavour in your cooking.
When you open a jar of my sambar powder or biryani masala, you will notice the difference immediately. It is not just about the smell of fresh roasting, it is about what is not there. I do not use corn starch, rice flour, or anti-caking agents to bulk up the volume. Because I roast and grind the spices myself, you are getting pure essential oils and natural flavour profiles.
My lineup focuses on the staples of a Karnataka kitchen. The Sambar powder uses perfectly roasted lentils and Byadgi chillies to get that deep golden colour without any artificial additives. For the biryani masala, I toast everything from cinnamon sticks to cloves in heavy-bottom pans, waiting for the oils to release before grinding. My puliogare mix is a slow-cooked concentrate, reduced for hours until it reaches a thick, jam-like consistency, packed with peanuts and lentils.
Since I prepare these in small batches, the shelf life is natural and clean. Just keep them moisture-free and use a dry spoon, and they will stay fresh for months without any preservatives. Whether you are looking to simplify your daily cooking or get that authentic temple-style flavour for your tamarind rice, these blends are designed to save you time in the kitchen without cutting corners on taste.
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