Today I am sharing a versatile Masala Powder that is learnt from Mrs Navanitha B Shetty. She has introduced me to Manglorean cooking and is my mentor who guides me with her expertise.This chilli masala powder is widely used by the Bunt Community.Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients to most Mangalorean curry, as are ginger, garlic and chilli.Mangalorean cuisine is well known for their distinct flavor. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans, though for the non vegetarians, fish is also a regular meal.
Recipe for Mangalore Chilli Powder:
40 Nos Dry Red Chillies (Byadgi Chilli)
4 Tbsp Dhania /Coriander seeds
2 TbspCumin / Jeera
2 Tsp Black Peppercorns
2/8 Tsp Fenugreek /Methi seeds
2/8 Tsp Turmeric /Haldi Powder
Clean & remove the stalks of the chillies.
Roast red chillies in a heavy bottomed pan over medium flame. The chillies must turn brown and crisp. Ensure it does not burn.
Roast rest of the ingredients seperately over low flame.
Ensure to cool all the roasted ingredients & powder them in a blender.
Sift using a metal sieve.Store the powder in an airtight container .