Kerala has been historically renowned for it’s spices and eastern curry powder products are the most sought after Masala products in Kerala. It has been involved in spice trade since as early as 3000 B.C. Spices have an important role to play in the economical scene of Kerala. The spices produced here include pepper, cardamom, nutmeg etc. Idukki has been a major hub of spice production and it is here where Eastern Condiments Pvt. Ltd. one of India’s largest condiments company has its origins.
Origins of Eastern Masala
The company was built by the great entrepreneur and visionary, the late Mr. M.E. Meeran who believed in the simple motto of delivering quality products at the appropriate price. He hailed from an agrarian household, but he always had a streak for business. He started off with a wholesale provision business in 1969 based in Adimali. He later expanded to a trading business in 1975 as Eastern Agencies and finally set up Eastern Condiments in 1983. He launched Eastern Curry Powder which was considered as a bold step at that time because almost 99% of the curry powder market was unorganized and being sold as loose powder. Another reason was that all the spices and required masalas were made at home only. But Mr Meeran had set high goals for Eastern. He understood the need of building a brand and exporting it to overseas markets like the Gulf countries, U.S.A. and Europe. After strengthening the brand in Kerala, he ventured outside home territory for the first time in 1995 by introducing the Eastern brand in Bangalore and Chennai. From here on the company expanded rapidly, the Eastern brand was exported and available at the Middle East, U.S.A., U.K. and Australia. Eastern has not only bagged several awards for exports but also has a market share of 70% in the curry powder market.
The Eastern Group is based from Adimali in the hilly district of Idukki in Kerala. It has a production capacity of 60 TPD.. This facility also has an in-house R&D facility which has devised a method to identify toxins in spices. It also has a production facility in Theni, Tami Nadu. Recently it has set up a World class facility in Kothamangalam to meet its export demands which was set up last year and is fully operational now. It is spread over an area of 9 acres with a built up facility of 60,000 sq ft. The factory has been built with the most moder Kirby process of construction. It has a three tier process flow as required by the Food safety Laws and also ensuring energy efficiency. The facility has a capacity to produce 150 tonnes a day taking the total production of Eastern Condiments to 300 tonnes a day. It is also known for its controlled environment and hands free process. In addition to this the warehouse has a capacity to hold more than 1000 tonne raw material and processed good separately. Eastern group also has a storage and packaging unit in Ras –al Khaimah in U.A.E.
Growth, Awards and Laurels
Eastern condiments achieved a turnover of Rs. 480 Crore during the last fiscal year, a 24% jump compared to last year. The exports touched the Rs. 100 crore mark.. In addition to this Eastern has bagged the spices board award for merit in export for 14th consecutive year in a row. All these are signs of not slowing down. Now, with the inputs of McCormick condiments, a major US based group, Eastern aims to attain new heights in the business of spices and curry powder.
This is an unusual recipe of dahi ke kebab.Here dahi or yougurt is mixed with cottage cheese and then made into tikkis.
1.2 ltrs yoghurt
100 gms cottage cheese grated
40 gms chopped onion
30 gms chopped ginger
10 gms chopped fresh coriander
cornflour to dust
30 gms cashewnut powder
30 gms chopped raisins
4 gms white pepper powder
4 gms cardamom powder
salt to taste
oil to grill
How to make dahi kebab:
●Hang yoghurt overnight.
●Saute the onion and ginger in minimum oil till it sweats.
●Mix the other ingredients.
●Adjust seasoning and shape into tikkis.
●Grill them on a medium hot skillet.
●Garnish and serve with chutney.
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750 gms white pumpkin (kadhu)
1/4 tsp eastern turmeric currypowder
Salt (namak) to taste
For masala 1/2 cup coconut (narial) (scraped)
1 tblsp cumin seeds 4 green chillies
1 tsp peppercorns 11/2 tsps.
rice for tempering 1 tsp mustard seeds
2 red chillies whole 1 tsp black gram split (urad dal)
10-12 curry leaves (kari patta)
2 tblsp sesame seeds (til)
1/4 tsp asafoetida (hing)
How to make white pumpkin kootu ?
Peel and cut the pumpkin into small cubes.
Grind the masala ingredients to a smooth paste.
Cook the pumpkin in 2 cups water, salt and turmeric powder.
When half done, add the masala and simmer till it thickens. Stir frequently.
Heat oil and temper with the above ingredients.
For The Roti
1 cup whole wheat flour
1 tbsp oil
a pinch of salt
whole wheat flour for rolling
To Be Mixed Into A Marinade
3/4 cup whisked fresh curd
2 tsp garlic paste
1 1/2 tsp green chilli paste
1 tsp cornflour
1/2 tsp roasted cumin seeds powder
1/2 tsp cardamoms powder
1 tsp Eastern white pepper powder
salt for taste
For The Paneer and Vegetable Filling
1 cup paneer (cottage cheese), cut into 25 mm (1″) cubes
1/2 cup onions, cut into 25 mm (1″) cubes
1/2 cup capsicum , cut into 25 mm (1″) cubes
1 tbsp oil for cooking
To Be Mixed Into Garlic Mayo
1/2 cup mayonnaise
2 tsp garlic paste
1/4 tsp white pepper powder
2 cups shredded cabbage
2 tsp chaat masala
4 tbsp grated processed cheese
For the roti
- Mix all the ingredients in a bowl and make into a soft dough with some water. Keep it aside.
- Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour.
- Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside.
For the paneer and vegetable filling
- Mix the paneer cubes, onion cubes, capsicum cubes and the marinade in a bowl and toss gently. Keep aside to marinate for 15 to 20 minutes.
- Heat a non-stick tava (griddle) and cook the marinated paneer and vegetable filling on a medium flame for 8 to 10 minutes. Keep aside.
How to prepare
- Just before serving, warm a roti on a non-stick tava.
- Place the roti on a clean dry surface and place 1/4th of the paneer and vegetable filling in a single row in the centre of the roti.
- Arrange 1/4th of the cabbage over it.
- Sprinkle 1/2 tsp of chaat masala and 1 tbsp of cheese over it.
- You can spread 2 tbsp of garlic mayo over it and roll up the roti tightly.
- Repeat with the remaining ingredients to make 3 more rolls.
- Serve hot
Basmati rice- 400 gms
Onions sliced- 1 (big size)
Peppercorns- 2 tbsp
Cloves- 6 to 8 (nos)
Cinnamon stick- 1 inch
Eastern White pepper powder -1 tsp
Salt to taste
Oil -25 ml
Firstly wash and clean the rice, soak it in the water for 30 minutes.
You can cook the soaked basmati rice by adding pepper corns, cloves, cinnamon and salt to it. Heat oil in a thick bottom kadai. Add onion and fry it well. Beat the eggs and add to it, you can also add white pepper powder and salt. Continue frying in a low flame till the eggs are well cooked.
Add scrambled egg to the cooked rice and mix well. Hot Egg rice is ready to serve.
3 cups water
1 small lemon-size tamarind
1 medium-size tomato
salt for taste
oil for seasoning
1 tsp mustard Seeds
1 tsp fenugreek Seeds
2 red chillies (halved)
a pinch of Asafoetida
a small bunch of fresh coriander leaves
1 tsp turmeric powder
For Rasam Powder
• 1 tbs Eastern black pepper powder
• 2 tsp dry coriander seeds
• 1 1/2 tsp Cumin Seeds
• 2 tsp red Gram
• 1 red Chili
You can first grind the rasam powder with all the ingredients. You can take a sauce pan, heat oil in it for 2 mins. Put mustard seeds, fenugreek seeds, Asafoetida and red chillies in the pan. Fry till mustard splutters then add water to it. Afterwards, add tamarind and salt to it. Add chopped tomato, fresh coriander leaves, curry leaves, turmeric and 2 tsp of rasam powder to it. Keep it for boiling for about eight minutes. After that remove it from the flame and serve hot with rice.
- 1 lb ground lamb
- 3 green onions (minced)
- 4 cloves minced garlic
- 1 tbsp curry powder
- 1 tsp ground cumin
- 14 tsp red pepper flakes (dried)
- salt for taste
- 1 tsp Eastern Pepper Powder
- You can preheat your grill in a high heat
- Take a bowl and mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper powder well. Make it into 4 patties.
- Lightly oil grill grate. Grill patties 5 minutes on each side till it’s cooked well. Your lamb patties are ready.
Your kids will definitely love this 4′o clock dish. You can even serve it for parties and it is a dish with great variety. It is very easy to make this snack and it is also very nutritious. You can definitely try out this recipe.
250 grams dry Dates
1 teaspoon Eastern RedChili Currypowder
5 teaspoons Coriander powder
5 teaspoons aniseed powder
2 teaspoons white cumin powder
3/4 or 1 cup Lemon juice
Salt n’ Pepper to taste
How to make dry dates pickle ?
● Boil the dates until a little tender.
● Remove the stones and keep them whole.
● Dry with a clean cloth.
● Mix all the ground ingredients together with a little salt and fill in the dates.
● Keep the dates in clean jar.
● Mix a little salt with lemon juice and pour over the dates, taking care that dates must
be covered with lemon juice.
● Keep aside for 7 days.
● Shake the jar every other day and serve after one week.
Use eastern currypowders and condiments for better taste.
A quick and easy recipe of fried rice laced with onions and a tangy flavor of lemon.
2 cup cooked rice
1 onion sliced
2 tblsp oil
1/2 tsp mustard seeds (raai)
1 green chili chopped
1 tsp chopped garlic
Salt to taste
1/2 teaspoon Eastern Pepper Powder
1 tsp fresh coriander, chopped
2 tsp juice of lime
Method of Preparation
● Heat oil in a wok, add mustard seeds, and green chilies into it and let splutter.
● Now add the garlic and fry till it turns golden brown
● You should now put in the sliced onions and saute till they are golden in color
● Add the salt and pepper, put in the rice and mix well.
● Put of the stove and mix the lime juice well with the rice
● Garnish with freshly chopped coriander and serve hot.
Use Eastern Curry Powder and Condiments for better taste.
1/2 cup soy sauce
1 tablespoons packed dark brown sugar
1 clove garlic, chopped
1/2-inch piece fresh ginger, peeled and chopped
1 1/2 teaspoons cornstarch
Teriyaki Chicken Drumsticks Recipe Using Eastern Curry Powder
8 chicken drumsticks (about 2 lb.)
1/2 teaspoon eastern white pepper powder
Salt to taste
Combine soy sauce, brown sugar, garlic, ginger and cornstarch in a small saucepan. Add 2 Tbsp. water and bring to a boil over high heat, stirring constantly until thickened, about 2 minutes. Cool slightly and strain, discarding solids. Preheat a broiler to high and place a broiling rack 6 to 8 inches from heat source. (Alternatively, light a charcoal fire and let coals burn to a gray ash.)
Arrange drumsticks snugly on a large foil-lined rimmed baking sheet and season with salt and pepper on all sides. Pour sauce over and turn drumsticks several times to coat thoroughly. Broil or grill until chicken is browned, about 25 to 30 minutes, or until juices run clear when chicken is pierced with a knife. While cooking, turn pan around from back to front every 2 to 3 minutes and use tongs to turn drumsticks over. If liquid in baking sheet starts to scorch, add water, 1/4 cup at a time.
Remove drumsticks from pan and cool slightly before serving.
Use Eastern Curry powders and Condiments for better taste.
1/2 kg of chicken (skinned) to be cut into small pieces and marinated with 1 tsp of salt
and 1 tsp of garlic paste.
Garlic Chicken Recipe – Eastern Curry Powder Recipe
1 cup of tomato sauce.
oil for frying
4 whole red chillies.
1 medium sized chopped onion
1 pinch of ajinomoto
2 pinch of Eastern Whitepepper Powder
Boil the Chicken in milk and salt till the chicken becomes tender.
In a separate pan, heat the oil and lightly fry the ginger & garlic paste and green chillies.
Add the chicken and milk mixture to the pan.
Mix the cornflour in a little cold milk, and add it to the pan, stirring the pan
When the gravy starts thickening, add the pepper powder, stir the pan a little, and serve
hot with rumali rotis.
Use Eastern Condiments and Curry Powder for better taste.