Homemade Achard Masala Paste Recipe (For Achard & Vindaye)
This achard masala paste uses whole spices with the addition of some fresh curry leaves. It is easy to prepare and freezes well. This paste can be used for both achard and vindaye.
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Equipment
- 1 Mortar and pestle (I use a medium-sized stone one)
- 1 High-powdered blender (I use Vitamix)
Ingredients
- 10 whole dried turmeric roots 1.6 oz, 45 g
- 5 tablespoons brown mustard seeds 1/3 cup, 48 g
- 15-18 dried red chilies deseeded and roughly hand-torn
- 2 teaspoons dried fenugreek leaves kasoori methi
- 1 teaspoon fenugreek seeds methi, 0.16 oz, 4.6 g
- 6 curry leaves fresh or dried, optional
- 1 cup water
Instructions
- Gently boil turmeric. Transfer the whole dried turmeric roots into a small saucepan with enough water to cover. Bring to a boil and gently boil until turmeric roots soften, 10 minutes. Drain turmeric roots and reserve the leftover turmeric water. You will need the turmeric water to blend the spices later.
- Transfer the boiled turmeric roots to a mortar and pestle and pound until broken down into 1-centimeter pieces. The pieces do not have to be tiny as they will go into a blender. However, they will have to be small enough to blend with the rest of the ingredients easily and evenly.
- Transfer the turmeric pieces along with the rest of the ingredients (except water) into the blender. Add reserved turmeric water and enough additional water to the blender. You will need about 1 cup of water total, or up to a half cup more to make a paste. Blend a few times until a paste is formed. The paste can be a bit coarse but you can blend it until completely smooth if preferred. I prefer it coarse as it adds texture and character to the achard or vindaye.
- Transfer into containers or jars. I prefer to use sterilized mason jars. Allow the paste to completely cool down before transferring the jars to the fridge or freezer. The paste will keep for a few weeks in the fridge and around 6 months in the freezer.