MALVANI MASALA

Malwan is the southernmost region of Maharashtra. Malwani  cuisine is known for its non vegetarian dishes. Especially fish dishes are quite popular.

Most of the malvani dishes are incomplete without Malvani masala, a fragrant spice mix. Sichuan pepper or triphala is the most important spice for this masala  mix.

I have used a mix of mild and hot chillies. The given quantities of spices will yield approximately 100 grams of Malvani masala. This spice mix can be stored for almost a year.

Recipe for Malvani Masala

Ingredients for Malvani masala

•  50 gms whole dry red chillies (half kashmiri chillies and half Guntur chillies)

• 4 tbsp sabut dhania(coriander seeds)
• 1 tbsp shahjeera(caraway seeds)
• 1 tbsp kalimirch(peppercorn)
• 1 tbsp saunf(fennel seeds)
• 2 tbsp khus khus(poppy seeds)
• 1 tsp rai(mustard seeds)

• 4 inches dalchini(cinnamon stick)
• 20 laung(cloves)
• 4 tejpatta(bay leaves)
• 1 chakra phool(star anise)
• 1 tbsp pathar phool(stone flower)
• 15 triphala(sichuan pepper)
• 1 javitri(mace)
• 10 choti elaichi(green cardamom)

• 1 tsp haldi(turmeric powder)
• ½ tsp heeng(asafoetida)

How to make

Dry roast the red chillies on low heat for 3 to 4 minutes. Keep aside.

Dry roast coriander seeds, caraway seeds, peppercorn, poppy seeds, mustards seeds and fennel seeds for 3 to 4 minutes or until fragrant. Keep aside.

Dry roast cinnamon, cloves, mace, stone flower, bay leaves, star anise, Sichuan pepper and green cardamom for 3 to 4 minutes or until fragrant.

First dry grind the red chillies. Mix it back in the roasted spice mixture.

Grind to a fine powder in two batches. Store in an air tight jar. Use as required.