Multipurpose King Masala (100g)
4.611 customer reviews(friszon.com, WhatsApp & phone)One powder for every South Indian sabzi. Replaces coconut, replaces the masala shelf.
Net Weight : 100g
S$4.90
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Product Description
One powder. Every sabzi.
The typical South Indian sabzi takes four or five steps — tempering, spice powders, sometimes fresh coconut at the end. King Masala is built to replace that entire sequence. One spoonful over any dry vegetable fry — potato, beans, capsicum, brinjal, kovakkai, yam, vendakkai, avarakkai, valakkai — and the dish is done. No fresh coconut needed. No separate masala shelf required.
The base is coriander and peanut, roasted deep with pepper, jeera, cloves, cinnamon, and tamarind. The peanut gives it the body that fresh coconut normally provides. The cinnamon and cloves give it a warmth that makes it distinctly South Indian without being sharp or overpowering.
Works equally well as a Sundal masala, as the base for Vangi Bath and Tindli Bath, and as the finishing masala for Ennai Kathirikkai. The same pouch handles all of them. Hand-roasted in 5–7 kg small batches in T.Nagar, Chennai, and shipped within 10 days of roasting.
Product Specification
Shelf life: 4 months from date of manufacturing.
Storage Instructions: Store in an airtight container. Use only a dry spoon. Refrigerate for maximum freshness.
Ingredients Details
Coriander, Bengal Gram, Urad Dal, Peanut, Red Chilli, Pepper, Jeera, Clove, Asafoetida, Turmeric, Cinnamon, Tamarind, Fenugreek, Oil & Salt
Nutritional Information
Nutritional Information (Per 100g): Energy — 431.4 Kcal | Protein — 19.2g | Total Carbohydrate — 42g | Total Fat — 20.8g | Salt — 5.7g | Sugar — Nil
How to Use
Method 1 — As a sabzi finishing masala (primary use):
- Heat oil in a kadai and add your choice of vegetable — potato, beans, capsicum, kovakkai, brinjal, yam, vendakkai, avarakkai, or valakkai.
- Cook the vegetable on medium flame until almost done.
- Add 1–2 teaspoons of King Masala, toss well to coat, and cook for 2 more minutes.
- Switch off the flame. Serve immediately.
No fresh coconut needed. The masala does what coconut does — adds body, depth, and a roasted finish.
Method 2 — For Sundal:
- Boil your choice of legume — chickpeas, white chana, black-eyed peas, or moong.
- Temper mustard seeds and curry leaves in oil. Add the boiled legume.
- Add 1–2 teaspoons of King Masala and toss well.
- Cook for 2 minutes on low flame. Serve.
Method 3 — For Vangi Bath or Tindli Bath:
- Cook the brinjal or tindli in oil until soft.
- Add cooked rice to the pan.
- Add 1.5–2 teaspoons of King Masala and mix thoroughly until rice is evenly coated.
- Adjust salt and finish with a drizzle of ghee or oil.
Method 4 — For Ennai Kathirikkai or Baingan Masala:
- Slit small brinjals lengthwise without cutting through completely.
- Mix King Masala with a little oil to form a thick paste.
- Stuff the paste generously into the slit brinjals.
- Heat oil in a kadai, place the stuffed brinjals, add king masala again cover and cook on low flame, turning occasionally until cooked through and masala is fragrant.
Also works with:
Roti · Jowar Roti · As a gravy thickener · Podi Dosa side
FAQs
1. What makes this “multi purpose”?
Most South Indian sabzis require a separate masala powder — or fresh coconut added at the end. King Masala replaces both. One spoonful finishes any dry vegetable fry, works as a Sundal masala, forms the base for Vangi Bath and Tindli Bath, and stuffs Ennai Kathirikkai. One pouch, one powder, across the full range of South Indian everyday cooking.
2. Does it really replace fresh coconut?
Yes — the peanut in the masala does the job fresh coconut normally does. It adds the same body, richness, and mellow finish. The result is not identical to fresh coconut — it has more depth from the roasted spices — but the function is the same. Particularly useful when you don’t have fresh coconut at home.
3. Which vegetables work best with it?
Any South Indian dry fry: potato, beans, capsicum, kovakkai (ivy gourd), brinjal, valakkai (raw banana), yam, vendakkai (okra), avarakkai (broad beans). Also works with cauliflower, carrot, and raw jackfruit. The masala is built to work across all of them.
4. Can I use it for rice dishes like Vangi Bath?
Yes — add 1.5–2 teaspoons to cooked rice with brinjal or tindli, mix well, finish with ghee or oil. The cinnamon and cloves give it the warmth that makes bath recipes distinctive. Adjust quantity to your taste.
5. What’s in it — and what’s NOT?
Coriander, Bengal Gram, Urad Dal, Peanut, Red Chilli, Pepper, Jeera, Clove, Asafoetida, Turmeric, Cinnamon, Tamarind, Fenugreek, Oil & Salt. No preservatives, no anti-caking agents, no MSG, no palm oil, no artificial colours, no flavour enhancers. Nothing we wouldn’t put in our own food.
6. How spicy is it?
Medium. The red chilli and pepper give it warmth, but the peanut and coriander balance it considerably. The overall profile is more aromatic and complex than spicy — the cinnamon and cloves are as prominent as the heat.
7. What’s the shelf life?
4 months from manufacturing date. Shorter than our podis because this masala contains whole spices including cinnamon and cloves, which are best used fresh for full flavour. The manufacture date and best-before date are printed on every pouch.
8. How do I store it after opening?
Transfer to an airtight glass or steel container. Use only a dry spoon. Refrigerate for maximum freshness. Given the 4-month shelf life, refrigerating after opening is strongly recommended.
9. Is this vegetarian?
Yes. 100% vegetarian.
10. How long does delivery to Singapore take?
Every order is packed fresh in our kitchen in T. Nagar, Chennai and sent by international courier. It usually reaches you within 7–10 days, and we send you a tracking link as soon as it ships.
11. How much is delivery?
S$6.90 on orders below S$49. Delivery is free on orders of S$49 and above.
12. Do you have any offers?
Yes. Orders of S$79 and above get 10% off automatically at checkout, on top of free delivery.
13. What if I don’t love it?
Email us at orders.friszon@gmail.com or WhatsApp +91 95000 95444 within 7 days of delivery. We’ll refund you — including on opened pouches.
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💬 What our customers say 💬
Reviews appear once approved by our team.
We are using King podi masala for all south indian porial especially aloo fry, brinjal fry, kovakka fry etc. It truly enhances the flavour and tastes of the dishes.Our family members delightfully enjoy them!
A spoonful gave my beans poriyal a deeper roasted flavour. I liked that it added body without needing fresh coconut.
The coriander and peanut notes are distinctive, with warm spices in the background. Worked well with brinjal.
Very handy for quick vegetable fries. The flavour is aromatic and complex rather than simply hot.
I tried it in sundal and liked the savoury finish. It saved me from measuring several separate spice powders.
A versatile masala with a good roasted aroma. The tamarind gives a subtle tang that works well in dry sabzis.
Used it for potato fry and the result was flavourful. A little goes a long way, so the pouch should last.
The spice blend is warm and balanced. I enjoyed it in a simple capsicum fry with rice.
A convenient all-rounder for South Indian vegetable dishes. I would use it again for vangi bath.
Good depth and a nice peanut-coriander flavour. It is not overly spicy, which makes it easy to use.
I liked the aroma and convenience. The flavour was good with okra, though I would add a touch more chilli.
Reviews marked “Review on friszon.com” were posted by customers on our India store. Reviews marked “Shared via WhatsApp / phone” are compiled from feedback and star ratings customers shared with us over WhatsApp and phone.
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