Homemade Maharastrian Malvani Masala Recipe ~ Indian Khana

Homemade Maharastrian Malvani Masala Recipe

http://indiankhanna.blogspot.com/2013/04/homemade-maharastrian-malvani-masala.html

Malvani masala comes from Malvan a town in the Sindhudurg district on the west coast of Maharashtra but being on coastal area in konkon malvani cuisine is infused from Konkani, Maharastrian and Goan cuisines and that's the reason most of the Malvani cuisine used coconut, coconut milk, tamarind, mango, kokam etc. Malvani masala is like garam masala made in Malvan region and mostly used in non-vegetarian recipes but also used in vegetarian recipes too.

Basic ingredients are used in malvani masala other than Stone Flower (dagad phool) and Nagkeshar, both thespices are available easily so don't worry about it. I ran out of stone flower so I didn't use in this. You can find all the spices in mustafa in case you are looking for it. This is a very flavorful masala, the aroma is just too overwhelming. Normally I make these kind of masala in small quantity cause it's not daily that I am cooking Malvani cuisine right? So small quantity works for me to use 3-4 times or sometimes I use this in place of garam masala in my recipes. I clicked this final pictures of masala more than a month later (at last I clicked it before it's get's over) but still it's so aromatic and fragrant even after storing in room temperature. I will post recipes using this flavorful Malvani Masala soon until then it's Malvani Masala for you.

Maharastrian Malvani Masala Recipe

Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes
Shelf Life - 2-3 Months

Ingredients:

Dry Red Chilli/Sukhi Lal Mirch - 15
Coriander Seeds/Saboot Dhaniya - 2 tbsp
Cumin Seeds/Jeera - 1 tsp
Mustard Seeds/Rai - 1/2 tsp
Fennel Seeds/Saunf - 2 tsp
Caraway Seeds/Shah Jeera - 1 tsp
Cinnamon/Dalchini - Two 2inch Sticks
Star Anise/Chakri Phool - 1
Clove/Laung - 5
Black Cardamom/Badi (Moti) Elachi - 2
Black Peppercorns/Kali Mirch - 8
Stone Flower/Dagad Phool - 1/2 tsp {I didn't use]
Nagkeshar - 1/2 tsp
Nutmeg/Jaiphal - 1/2 {or nutmeg powder 1 tsp}
Turmeric/Haldi - 1 Small Stick [or Turmeric Powder 1/2 tsp]
Asafoetida/Hing - 1/4 tsp

Method:

1. Heat a pan or wok and lower flame, roast coriander seeds and red chilli first until light brown and aromatic.

2. Now add rest of spices and roast until fragrant and crisp, keep stirring.
~ Don't have to roast powder spices like nutmeg, turmeric, asafoetida etc.

3. Transfer all spices to a plate and allow to cool.
4. Grind using spice/coffee blender or mixer all roasted spices and powder spices to fine powder.