Indian Spice Blends (Masala Powders)

Every region in India has its masala. Every household within that region has its version of that masala. Every generation tweaks it slightly and calls it their own. The spice blends in this collection are the ones that appear most often in the recipes on this site. The Kundapur masala that goes into almost every Mangalorean dish, the garam masala that finishes a Dal makhani, the sambar powder that defines the South Indian dal. Make these once and they keep for months.