Extremely sorry for the long gap. I was away on the tour to Western India from Vidarbha region; so today we have bought for you a special dry powder masala recipe known as Kala Masala originating from Nagpur. This masala is relishing when added to different Maharashtrian dishes like Dal Kanda, Saoji, and various chicken and mutton recipes.
So lets quickly begin with the recipe.
1 cup coriander seeds.
2 tsp cumin seeds
1/2 tsp cloves
1/2 tsp peppercorn
2 tsp green cardamom
2 tsp star anise
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
1 tsp mace
1 tsp black cardamom
1 tsp Cinamon
1 tsp dry desiccated coconut
2 tsp Black stone flower
2 tsp poppy seeds
8-10 bay leaves
1 tsp shahi jeera
8-10 Red Dry Chilies
4-5 tsp Refined Oil
- Place a heavy bottomed wok on medium flame and add oil to it.
- Once the oil is heated, add the whole spices to the oil and roast on low flame till its color changes to dark brown and you start feeling hungry with the emerging aroma.
- After about 15-20 mins once the spices are roasted well. You can add them to the grinder along with salt.
- Once the spices are ground to fine powder store well into an airtight container.
If roasted well and stored appropriately without allowing the humidity to enter this masala stays well for more than 1-1.5 years.
Tip: Rather than mixer grinder I like to grind it well into the traditional mortal pestle to a fine powder. Once ground to a fine powder it is sieved through a fine sieve to discard the thick remains of spices.
But the aroma arising while grinding is so tempting, that you just can’t resist adding to the regular food as well as any of your authentic traditional recipes.