Malvani masala is made in every malvani household,usually in month of may and is stored well to use throughout the year.Every family has their own recipe which is passed to bext generation.Since childhood I have seen all my aunt’s taking this Masala from my mom and use it on special occasions for special dishes
This is my granny’s (My mom’s mom) recipe.My mom makes this ma’s ala at home, it at home,Its a long tedious process but the outcome is amazing.There are many shops in Parel-lalbaug area,where one can buy the ingredients and get the masala done.
1 kg Lal mirchi(Bedgi/Sankeshwari)
500 gms Dhania seeds(Corriander seeds)
125 gms Kalimiri(Black peppercorns).
50 gms Lavang(Cloves)
50 gms Dalchini (Cinnamon)
50 gms Chakraphul ( Star Anise)
50 gms Jaipatri (Mace)
50 gms Shahajeera (Black Cummin seeds)
50 gms Badishep(Fennel)
50 gms Rai (Mustard seeds)
50 gms Khuskhus (Poppy seeds)
50 gms Dagadphul (Black stone flower)
50 gms Tamalpatra (Bay leaf )
25 gms Green Velchi (Green Cardamom)
2 and 1/2 jaiphal.(Nutmeg) .
All the ingredients are first cleaned,then roasted in little oil and after cooling are grinded to make masala powder.
This Masala is used for most of the malvani preparation like chicken mutton,crabs,shell fish,egg curry and also for vegetarian dishes like kala vatana sambhar,massor aamti,etc.
Happy Cooking !!!