Making sundried Onion garlic ginger masala for Punjabi homecooking
Sundried Onion garlic ginger masala from my Indian kitchen
Sundried Onion garlic ginger masala has a long shelf life and is a life-saver in making Rajma, Raungi, Alu-matar and Alu-Vadi that my family loves so much in winter:)
Washed, peeled, blended in the mixie with salt and spread out thinly to dry in the November or March sun, this sundried masala gives me a lot of confidence in the kitchen:) प्याज़, लहसुन और अदरक को नमक के साथ पीस कर नवंबर या मार्च की कड़ी धूप में सूखा कर रखने से मुझे राजमा, आलू मटर, आलू वड़ियाँ या रौंगी बनाने में बहुत आसानी होती है|
Prep Time:10 minutes
2 days in the hot sun.
Onion, garlic and ginger are used as a medicine in Ayurveda, traditional Indian medicine. Garlic is rich in Vitamin B6 (pyridoxine) and C, Manganese, Selenium, Phosphorus, Calcium, Potassium, Iron and Copper. Onion is a good source of Omega 3 and 6, Calcium, Vitamin A, Phosphorus, Magnesium, Potassium and Vitamins A and C. Ginger is a rich source of Potassium and several trace elements.
- 2 cups peeled and diced onion (remove the white head)
- 1/2 cup peeled garlic
- 1/2 cup peeled and diced fresh ginger
- ½ cup sea salt or Himalayan salt
- a few drops of any cold-pressed oil to grease the tray that is to be used for sun-drying the masala
Blend all the ingredients in a mixie and spread out evenly on a greased steel plate or glass/ceramic tray. Cover with a muslin cloth and place the tray in the hot sun. At the end of the day try and flip the masala, if it looks semi-dry at the base. This will hasten the drying process on the next day. Keep it in the hot sun till it is dry but pliable. Break it into small pieces. Because of the Omega 3 and 6, it is near impossible to get it bone dry. This masala tastes very strong. Use judiciously. The salt in the masala reduces the need for salt in the dish that you use this masala for. Add a little water to rehydrate, if you feel like it, or use it just as it. In a gravy dish, it dissolves very well even without rehydrating before use. In any case, I use it for Rajma, Raungi, Alu-matar, Alu-Vadi, all Punjabi gravy winter dishes.
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