Jan 25, 2012

Malvani Masala

Homemade Malvani Masala

Malvani cuisine is very popular in Mavani region of the Western coast of India. This masala is very useful for seafood and coconut based dishes. Nagkeshar and dagad phool (stone flower) available at Annachi store in Chennai. Recipe adapted from Maharashtra Tourism.

Makes: 90 g

You will need

50 g whole dry red chillies

1/4 cup (50 g) coriander seeds (dhania)

12 cloves (loung)

7-8 black peppercorns

2 teaspoons fennel seeds (saunf)

1/2 teaspoon cumin seeds (jeera)

3/4 teaspoon caraway seeds (shahi jeera)

2 black cardamoms

5 two inch sticks cinnamon

1 1/2 tablespoons stone flower (dagad phool)

1/2 teaspoon nagkeshar

1/2 teaspoon mustard seeds (rai)

1 inch piece turmeric stick

1/2 teaspoon asafoetida (hing)

1 nutmeg

1/2 star anise


In an iron kadai / pan, first dry roast dried red chillies and coriander seeds (approximate frying time 12 – 15 minutes on a medium to low heat). Then add other ingredients. Stir continuously until fragrant and crisp (approximate time on a medium to low heat 12 - 15 minutes). Keep aside to cool for 15 – 20 minutes and then make a fine powder in a mixer. If using a small mixer bowl, grind in 2 batches. Store in an airtight container.

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