Achari masala

Achari Masala Powder | Homemade Achari Masala Recipe

What is Achari Masala?

Achaari masala, like any other homemade masala, is a spice mix. As its name suggests, it infuses pickle(y) flavor to the dishes it is added to. The best part about Achari masala powder is that it is a versatile masala which can be used for parathas, pooris, rice and many side dishes and gravy preparations. Achari masala recipe like any other homemade masala recipe is pretty simple and calls for dry roasting and grinding the spices. It is all about the correct balance.

Let’s talk about the ingredients for Achari Masala Powder Recipe

Imagine tasting a pickle, what comes to your mind? Onion seeds, fennel seeds, red chilies, mustard seeds… right? And these are the ingredients used to make achari masala. Spices should be dry roasted on a low flame; the idea is to make them crisp so that the grinding process becomes easy.

Update: Recently when I made this achari masala I also added 1 tsp Kashmiri red chili powder. It gave a nice color (without adding much heat) to the spice mix which further reflected in the recipes I prepared using this masala. 

Another interesting homemade masala recipe is tandoori masala which is almost indispensable for barbeque recipes. Find the recipe here. Give your pooris an achari twist, make achari masala poori. View the recipe here. Do try achari aloo, achari paratha etc.

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How to make Achari Masala Powder

1. Dry roast all spices i.e. 2 tbsp coriander seeds (sabut dhaniya), 1 tsp fenugreek seeds (dana methi), 1 tsp mustard seeds (sarson), 1 tsp onion seeds (kalonji), 1 tsp cumin seeds (jeera), 1 tsp fennel seeds (saunf), and 4 dry red chilies on low flame for 2-3 minutes.

Achari masala

2. Once roasted, transfer spices in a plate and let them cool down completely.

Achari masala

3. Grind to a coarse powder. (I like achaari masala powder a bit coarse.)

Achari masala

4. Store in an airtight container. Bon appétit.

Achari masala

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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