Masala Food on Ekadashi – consume or avoid?
It is highly recommended not to purchase any kind of masala powder from shops as these powdered have sufficient quantity of grains in it. It is greatly advised to use home-made masala powders without any grains in it for preparing dishes on the auspicious day of Ekadashi.
It is to be noted that the composition of masala and its usage differs regionally and locally with wide variety across India. Some of the common variety of ingredients used in the milling of masala is as follows.
They are dried red chilli peppers, black & white peppercorns, ginger powder, sesame seeds, curry leaves, mustard seeds, Soomph (fennel), cloves, ground turmeric from the turmeric stick, long pepper (aka pippali), cinnamon, jeera, elachie, star aniseed, dhania seeds and nutmeg. You can also add other non-grain ingredients if neccessary. In regional variants of masala some varying combinations of these ingredients and other spices are largely used.
It is to be remembered that chilli powder is milled from chilli peppers, red peppers or cayenne peppers as they belong to the species Capsicum annuum. For more hotness, sometime pasilla chillis, ancho, New Mexico, Cayenne and Jalapeno are used by some Hindu households. Chilli powder can be mixed with coriander, black pepper, , cayenne, jeera, oregano, salt, cinnamon, cloves nutmeg and turmeric.
In the family Fabaceae, Methi (fenugreek) seeds come from the Trigonella foenum-graecum plant and these are a seed from the plant. Jeera or cumin is not a bean or pod; it is derived from the flower of the plant. It is a member of the parsley family. Jeera is the well-dried seed of the herb Cuminum cyminum.
Note: Most of the devotees do not use Masala food on Ekadashi days. They consume Satvik food.