KALA MASALA (BLACK MASALA)
Kala masala is a Maharashtraian spice mixture which gives unique spicy taste and flavour to veggies, lentils and sprouts curries
KALA MASALA (BLACK MASALA)
Kala masala is a Maharashtraian spice mixture which gives unique spicy taste and flavour to veggies, lentils and sprouts curries
Cooking Instructions
- 1
Heat oil in a pan Put asafoetida in the pan and fry till it fry nicely and gives good aroma. Take it out in a large bowl.
- 2
Next fry cinnamon till it changes colour and take it out in the same bowl.
- 3
Similarly fry cardamom, stone flower, bay leaves, star anise, curry leaves, fenugreek seeds and red chillies. Put all these ingredients in the same bowl.
- 4
In a separate fry pan roast grated coconut till it is brownish in colour. Put the roasted coconut in the same bowl.
- 5
Next roast sesame seeds, poppy seeds, cumin seeds and caraway seeds and put them in the same bowl.
- 6
Lastly roast coriander seeds till they turn brownish and then put it in the above mixture.
- 7
Pound the fried asafoetida pieces and add to container. Heat up turmeric powder lightly and add to the same bowl.
- 8
Spread salt over the above mixture and allow to cool before grinding.
- 9
Grind all the mixture in parts. Then sieve all the quantity.
- 10
The kala masala is now ready for use. For storing spread some salt in a dry glass container and place the masala in it.
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