_This Manglorean Dry Masala recipe is perfect for those who love bold and aromatic flavors. It's a quick and easy way to prepare a flavorful spice blend that can be stored for up to two weeks. The combination of roasted spices, chilies, onion, garlic, and coconut creates a rich and versatile masala that can elevate any chicken dish. The process is simple and ensures you have a homemade masala ready for instant chicken or veg...
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Dry roast mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, stone flower, green cardamom, cinnamon stick, cloves, black pepper corns, bayleaf, and tamarind on low flame for 2-3 minutes. Let it cool down.
Dry roast Kashmiri chillies and guntur chillies for 1 minute. Let them cool down.
Dry roast whole garlic and sliced onion for 4-5 minutes. Let them cool down.
Dry roast coconut until it turns golden brown. Let it cool down.
Transfer the dry roasted spices and roasted chilies into a mixie jar and grind into a fine powder.
Add the dry roasted onion, garlic, and coconut along with rock salt to the mixie jar. Grind into a fine powder until all the ingredients are well mixed.
Store the masala in an airtight container. It remains fresh for up to two weeks.
Ensure all ingredients are cooled down completely before grinding to avoid moisture in the masala.
Use fresh spices and chilies for the best flavor.
Store the masala in a cool, dry place to maintain its freshness.
How long can the masala be stored?
The masala can be stored in an airtight container for up to two weeks.
Can I increase the quantity of the masala?
Yes, you can increase the quantity by proportionally increasing the ingredients.
What dishes can I use this masala for?
This masala is ideal for chicken dishes but can also be used for other meat or vegetable curries.
Can I use pre-ground spices instead of whole spices?
Using whole spices is recommended for better flavor, but pre-ground spices can be used as a substitute.
Is this masala spicy?
The masala has a moderate level of spiciness due to the combination of Kashmiri and guntur chilies.
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