Traditional Maharashtrian Kala Masala

Name: Traditional Maharashtrian Kala Masala
Yield: For 1 kg
Cuisine: Indian
Ingredients: Red chilli powder-; 400 gm Bedgi Mirchi; 200 gm Kashmiri Mirchi; 250 gm Dhana Powder; 125 gm Khursani; 60 gm khas khas; 125 gm grated dry coconut; 60 gm Til; 60 gm Jeera; 30 gm Dagad phool; 15 gm Hing; 30 gm Bayleaves; 25 gm Salt; 15 gm Turmeric; Cloves 5gm; 5 gm Dalchini; 5 gm Shahi jeera; 5 gm Black pepper; 5 gm Elaichi; 5 gm Black cardamom; 10 tbsp oil

Alka Patil Pawar @cook_4849522

Mumbai

Traditional Maharashtrian Kala Masala

Alka Patil Pawar @cook_4849522

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Ingredients

For 1 kg

Red chilli powder-
400 gmBedgi Mirchi
200 gmKashmiri Mirchi
250 gmDhana Powder
125 gmKhursani
60 gmkhas khas
125 gmgrated dry coconut
60 gmTil
60 gmJeera
30 gmDagad phool
15 gmHing
30 gmBayleaves
25 gmSalt
15 gmTurmeric
Cloves5gm
5 gmDalchini
5 gmShahi jeera
5 gmBlack pepper
5 gmElaichi
5 gmBlack cardamom
10 tbspoil

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Steps

1

First dry roast- red chilli, grated dry coconut (khobra). And grind it to fine powder
2

Take oil in roasting pan. And fry one by one all whole spices. And keep it in large bowl. Onec all masalas are fried, incase oil remains in pan use it for another cooking.
3

Once masala gets cool. Grind it by adding salt in it. Make fine powder. Mix it with khobra and chilli powder. And incase it still feel coarse, grind it again together. Let it be in open kadhai for a day. Later store it in glass jar. It easily storable for 1 and more year.