Kerala is considered the land of spices because of its food abundance and obsolete food culture. The spices remain unmistakable here, whether it is the hot red fish curry to the stews dotted with coconut, the flavors are strong, evocative and remarkable. However, within the last couple of years, a certain Middle Eastern food has taken the stomachs and hearts of Malayalis of the state: Mandhi.
Here in this blog, we would see what makes a perfect mandhi, and also why Kerala has come up with her unique version of the original mandhi, and also where you would get the best mandhi masala in Kerala to get that restaurant style mandhi in the comfort of your home.
What and Why is Mandhi so famous in Kerala?
Manddhi is the Yemeni traditional cuisine made of rice, meat (either chicken or mutton) and special spices. Mandhi is traditionally prepared in tandoor or underground oven and by carefully slow cooking the dish acquires its unique smokey taste and jelly-like tenderness.
Mandhi rapidly became popular in Kerala which has the strong Gulf contact and biryani type food leading to big popularity in Kerala. Local cooks and chefs soon began to put their own stamp on it, developing their own Kerala-inflected incarnation of Arabic mandhi spice mix kerala Style to complement more traditional Middle Eastern flavors with a hint of South Indian fierceness.
What is the best mandhi masala in kerala?
The finest mandhi masala in Kerala has a fine balance. It contains warm woody fragrance of Arabic spices such as cardamom, cinnamon, cloves, cumin, and black pepper, but it also incorporates the spices of Kerala, that is to say, coriander, bay leaves, turmeric, and the hint of chili.
A mandhi masala ought to be of high quality by:
- Have no artificial color or preservatives
- Beware of freshly pound whole spices so they have strong aroma
- Ingredients should be, simple to use, proportions that are precariously balanced
- Contribute flavor as well as aroma to rice or meat
Among the greatest errors that everyday cooks resort to is the usage of universal garam masala or biriyani powder instead of mandhi. Although they can also contain a few similar ingredients, the taste is absolutely different. Arabic mandhi is not very heavy, flavorful and never very hot.
Kerala Version of Arabic Mandhi Spice Mix Kerala style
The Middle Eastern classic is flavored with the local twist, the Arabic mandhi spice mix Kerala style. In contrast to the original mellow version, the Kerala-version mixes in a slight taste of chili, a darker caramelization of whole spices and in rare cases coconut powder or curry leaves to add complexity.
Home Usages of Best Mandhi Masala In Kerala
It does not matter whether you are cooking mandhi rice to have a meal with your family or you are getting ready a feast to celebrate Eid, your best friend is ready mandhi masala. The following is a simple way of using it:
Soak your meat (chicken or mutton) in yogurt, lemon juice, mandhi masala, garlic paste and salt. Leave to stand 2-4 hrs.
- Either cook the meat in a pan or pressure cooker or bake it in the oven with roasted effect.
- Cook rice in ghee, onions and some of the mandhi masala. Put in saffron water to color and scent it.
- To prepare the dish, choose what fits best to layer rice and meat, and in case you want a smoky flavor, put a piece of hot coal mixed with ghee in the pot.
- Spread roasted nuts, fried onions at the top and pair it with spicy chutnys or raita.
Final Thoughts
Best mandhi masala in Kerala does not seem to die down. With the increasing number of individuals adopting Arabic tastes, there is an ever growing demand of the higher quality of mandhi masalas. And in case you are a foodie, know or even a home cook in Kerala.
