Today I am sharing a very popular Kundapur Masala Powder(Bunts style) from the Mangalorean Cuisine. This aromatic masala powder is used to cook vegetarian and non vegetarian dishes.
Mangalore is a city of multi lingual people who are from different ethnic communities such as Bunts, Mogaveeras, Billavas, Goud Saraswat Brahmins, Mangalorean Catholics, and the Bearys. The cuisines of these communities is collectively known as Mangalorean Cuisine. I love Mangalore buns, neer dosa, kadala curry, ghee roast to name a few.
Why the name Kundapur Masala?
Kundapur is a coastal town in Karnataka from where this recipe has originated. This recipe originated from the bunts community. Bafat masala by the christian community and Kundapur masala powder are used interchangeably.
What is Foodie monday Bloghop Theme?
This week’s theme is suggested by me. My humble contribution for 242nd #Foodiemonday #Bloghop theme #MasalaDabba is this insanely aromatic Kundapur Masala powder. It is very easy and quick to make. I am looking forward to all the masala recipes that will be shared by my fellow bloggers.
Recipe for Kundapur Masala Powder:
40 Dry Red Chillies
2 Tsp Whole Black Pepper Corn
6 Tbsp Coriander seeds / Dhania
2 Tbsp Cumin / Jeera
10 dehydrated unpeeled Garlic Cloves
2 Tsp Fenugreek / Methi dana
1 Tbsp Coconut Oil
Heat oil in a wide bottom pan. Roast all the chillies on medium flame untill you get the aroma. Transfer the chiilies on to a plate and allow it to cool.
In the same pan roast coriander seeds, jeera, pepper corns and fenugreek for a minute until they turn aromatic. Transfer them to a plate and allow it to cool completely.
In another pan dry roast the unpeeled garlic cloves on medium flame till they turn crisp.
Transfer all the cooled ingredients to a blender and grind until you get a fine powder.