Categories: Spicy powder/ Masala Powder
Ingredients
- Fry in oil:
- 1 cup coriander seeds
- 1/8 cup cumin seeds
- 3/4 tea spn shah jeera
- 1/2 tea spn cloves
- 1 fingerlong cinnamon
- 2 gms asafoetida
- 1/8 cup dagad phool
- 1/2 tea spn mustard seeds
- 1/4 tea spn fenugreek seeds
- Dry roast:
- 1/8 cup sesame seeds
- 1/4 cup dessicated coconut
- Other ingredients:
- 1/4 tea spn turmeric powder
- 1/4 cup chilli powder
- Oil
- Salt (I did not add this)
Directions
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Heat very little oil and fry all the ingredients under ‘fry in oil’. Take care not to burn anything. You can fry them one by one. Take them out.
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Dry roast the ingredients under ‘dry roast’.
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Grind all of them together to a smooth powder. Add remaining ingredients and mix well.
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Store in air tight container. (I divided it into two equal parts. One I kept in freezer. It will be used after the first batch gets over).
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PS: For those who have never seen dagad phool, here is a picture. It is not same as star anise. This looks like dried flowers or lichens that are often seen on trees. It has a very strong smell. I think the main characteristic aroma of kala masala comes from this ingredient. Aayi uses this in her chicken curry, so for me, this spice has typical chicken curry smell