Dry spices: the small jar
Use the small, dry jar for whole spices. Add chilli, coriander, cumin, or pepper. Keep the jar less than half full. Grind in short bursts of a few seconds, and shake it between bursts. That gives you an even powder. Don’t run the motor for too long at once. Small batches work best. A good mixer grinders in Sri Lanka set comes with jars for both dry and wet work.
Wet pastes: the big jar
Use the big jar for wet grinding. Add ginger, garlic, green chilli, or coconut. A little water helps the blade move. Grind until you get a smooth paste. Use it straight away for the best taste. You can keep extra paste in the fridge for a few days.
How fine can you grind?
A mixer grinder gives a medium to fine powder. It works well for daily home cooking. If you want a very fine powder, sieve it after grinding. Grind again what stays in the sieve. That’s enough for most curries and masalas.
Care tips
Dry the jar well before dry grinding. A wet jar makes the powder clump. Clean the jars right after use. Old spice smells stick to plastic. A stronger motor handles hard spices faster. Let the motor rest if it gets warm.
Frequently asked questions
Can I grind spices in a mixer grinder?
Yes. Use the small dry jar for whole spices like chilli and cumin. Grind in short bursts for an even powder. Use the big jar with a little water for wet pastes.
How do I grind spices very fine?
Grind in the dry jar, then pass the powder through a sieve. Grind again what stays in the sieve. Small batches give the best result.
