Malvani Masala – Marathi Recipe

Instructions

• Remove the stalk of the chilies and dry these under the hot sun for about 2 days.
• Chilies should be nice and crispy.
• Heat up a pan on low to medium heat.
• Add coriander seeds and roast until these release aroma and change the color a little.
• When coriander seeds are about a get roasted add fenugreek seeds and roast again for about a minute or two.
• Transfer coriander seeds into a dish.
• Add cloves, black peppercorns, and trifala into pan and roast on medium heat for about 3-4 minutes.
• Transfer them into coriander seeds.
• Add cumin seeds, black jeera, and fennel seeds into the pan.
• Roast on medium heat and transfer into coriander seeds.
• Add green cardamom, black cardamom, star anise into the pan, and roast well.
• Transfer these into other spices.
• Add jaypatri and stone flower into the pan and roast well.
• Transfer these into other spices.
• Add cinnamon into the pan and roast well.
• Transfer it into other spices.
• Add mustard seeds into the pan and roast well.
• When mustard seeds pop up, transfer them into other spices.
• Transfer nutmeg into the pan and heat it up well from both sides.
• Transfer it into other spices.
• Add bay leaves into the pan and roast well.
• Transfer them into other spices.
• Add poppy seeds and roast them well.
• Keep the heat very low as poppy seeds pop up as they heat up.
• Transfer them into other spices.
• Garam masala has been roasted.
• Add lavangi mirachi into the pan and roast it for about 7-8 minutes on medium heat.
• Transfer it into a bowl.
• Add bedagi mirachi and roast it well.
• Transfer it into another bowl.
• If you have an oven then spread the chillies into a big oven tray.
• Turn on both the upper and lower coil of the oven and roast the chillies well on 100 Deg C for about 10 minutes. Keep on checking at the intervals.
• Take the roasted garam masala into a blender jar and blend them into a fine powder.
• Take a fine strainer known as sooji strainer and sieve the ground garam masala well.
• Transfer the leftover coarse masasl into mirachi.
• Transfer bedagi mirachi and coarse masala into a blender jar and blend everything well into a fine powder.
• Again sieve the blended chili powder through sooji strainer into garam masala.
• Transfer the coarse powder into a blender jar and add lavangi mirachi in it.
• Blend everything into a fine powder.
• Sieve the chili powder with sooji strainer into garam masala powder.
• You can skip sieving. But then you will have a little coarse texture to your masala.
• Add turmeric powder and mix everything well together.
• Malvani masala is already.
• You can use this malvani masala in any malvani dishes like malvani Kaju usal, malvani chicken, malvani fish fry, etc.
• You can store malvani masala in an airtight container at a dry and cool place for about 1 year.
• If you don’t want to blend masala at home then you can always blend it from a nearby mill.