Fresh ground spice smells stronger than packet powder. A mixer grinder can do the job in seconds. Use the small jar for whole spices. Use the big jar for ginger, garlic, and coconut. This guide shows the simple method.
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. Shake the jar between bursts so the powder stays even. Do not run the motor for too long at once. Small batches work best. Most mixer grinders in Sri Lanka come 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. Add a little water so the blade moves smoothly. Grind until the paste turns smooth. Use it right 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. That suits daily home cooking. For a finer powder, sieve it after grinding. Grind again what stays in the sieve. This is enough for most curries and masalas.
Care tips
Dry the jar well before dry grinding. Wet jars make the powder clump. Clean the jars right after use. Old spice smells stick to plastic. A stronger motor grinds hard spices faster. Let the motor rest if it gets warm.
Ready to make fresh masala? Shop mixer grinders at TNS Go with two or three jars.
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 finest result.
