Malvani Masala Powder Recipe | Kitchenstagram
Malvani Masala is a signature spice blend originating from the Malvan region of Maharashtra, located along the west coast of India. This aromatic and spicy mixture is created by lightly roasting and grinding a variety of spices. It is an essential ingredient in Malvani cuisine, renowned for its bold flavours and authentic taste.
Malvan’s culinary heritage reflects its coastal location and is influenced by Konkani, Maharashtrian and Goan cuisines. This results in dishes that frequently use coconut, coconut milk, tamarind, mango and kokum. Malvani masala plays a central role in this cuisine, adding depth and richness to both vegetarian and non-vegetarian dishes like mutton, chicken and seafood curries, it is also used in vegetarian preparations like Kelfulachi Bhaji or Banana flower stir-fry and Malvani Kurkuri Bhindi or crispy okra with peanuts.
The masala is similar in concept to north Indian Garam Masala but stands out due to its unique flavour profile and emphasis on coastal ingredients. Malvani recipes are typically hot and spicy with rice and forming the base of many dishes. The distinct aroma of freshly ground Malvani masala enhances the appeal of any dish it is added to.
Whether used in curries, stir-fries or veggies, this versatile spice blend captures the essence of Malvan’s coastal heritage. Its irresistible flavour and aroma make it a must have for anyone seeking to recreate the vibrant taste of traditional Malvani cuisine in their kitchen.
Ingredients
150 gm Byedgi Chili
50 gm Sankeshwari Chili
50 gm Pandi Chili
40 gm Coriander Seeds
8 gm Cumin Seeds
5 gm Caraway Seeds
5 gm Mustard Seeds
10 gm Poppy Seeds
10 gm Sesame Seeds
10 gm Fennel Seeds
5 nos. Bay leaf
3 gm Cinnamon
10 gm Black Peppercorn
10-12 nos. Green Cardamom
4 gm Cloves
3 gm Star Anise
1/2 of Whole Nutmeg
2 nos. Black Cardamom
3 gm Kebab Chini
4 gm Nagkesar
3 gm Triphala
4 gm Mace
3 gm Wild Mace
2 gm Stone Flower
5 gm Turmeric
2 gm Asafoetida
2 gm Fenugreek Seeds
Preparation
- Step 1: Dry the red chilies under direct sunlight for 2-3 days until they become completely dry and crispy or dry them in oven @100°C for 20-25 minutes. Once the chilies are dry remove the stalks and transfer them into a grinder jar and grind it into a fine powder. Transfer the chili powder into a large bowl.
- Step 2: Heat a frying pan over high heat, then lower the heat. Then add coriander seeds, cumin seeds, caraway seeds, mustard seeds, poppy seeds, sesame seeds and fennel seeds, mix well and dry roast the spices until they become fragrant. Then transfer the spices into a plate & set aside to cool.
- Step 3: In the same pan add, all the remaining spices and dry roast the spices until they become fragrant. Then transfer the spices into the same plate & set aside to cool.
- Step 4: Then transfer the roasted spices into a grinder jar and grind it into a fine powder.
- Step 5: Transfer the ground masala powder into the same large bowl of chili powder. Mix chili powder and ground masala thoroughly.
- Step 6: Store the Malvani Masala in an air tight container. To preserve the freshness of the masala you can store in the refrigerator.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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