Kharbyaali Masale Khara Recipe – North Karnataka Sambar Powder
Description:
Kharbyaali Masale Khara is a traditional North Karnataka spice blend, known for its unique flavor that adds depth to regional dishes like Kharbyaali Nuggekai Saaru (Raw Mango Sambar) and various vegetable preparations. This aromatic spice powder is a harmonious mix of dried coconut, roasted spices, and smoked flavors, bringing a distinctive taste to your cooking.
Cuisine: North Karnataka
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Garlic | 50 grams |
| Dry ginger powder | 50 grams |
| Dry coconut (kopra), thin slices | 200 grams |
| Byadagi dried chillies | 200 grams |
| Coriander (Dhania) seeds | 100 grams |
| Cumin seeds (Jeera) | 50 grams |
| Methi seeds (Fenugreek seeds) | 20 grams |
| Ajwain (Carom seeds) | 20 grams |
| Cloves (Laung) | 20 grams |
| Whole black peppercorns | 30 grams |
| Cinnamon stick (Dalchini) | 20 grams |
| Sesame seeds (Til seeds) | 30 grams |
| Poppy seeds | 20 grams |
| Dagad phool (black stone flower) | 10 grams |
| Salt | 50 grams |
| Oil | For frying |
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Instructions
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Fry Coconut: Heat 1 cup of oil in a deep frying pan over medium heat. Add the dry coconut slices and fry them until they are lightly browned. Once browned, drain the coconut on paper towels and set aside to cool.
-
Fry Garlic and Ginger: In the same oil, add garlic and dry ginger powder, frying them until they turn a rich golden brown. Drain on paper towels and allow to cool.
-
Dry Roast Spices: In another pan, dry roast the Byadagi dried chillies, coriander seeds, cumin seeds, methi seeds, ajwain, cloves, black peppercorns, cinnamon stick, sesame seeds, and poppy seeds. Keep the heat low to ensure even roasting, and continue roasting until you can smell a fragrant aroma and the chillies begin to brown. Allow the roasted spices to cool completely.
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Grind Spices: Once the spices and chillies are cool, grind them into a fine powder using a spice grinder. Set the powder aside.
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Grind Coconut, Garlic, and Ginger: In the same grinder, blend the fried coconut, garlic, and ginger into a smooth paste.
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Combine the Mixture: Mix the ground spices and paste together with salt. Ensure everything is well combined.
-
Storage: Store the Kharbyaali Masale Khara in an airtight glass jar. This spice blend can be refrigerated for up to six months.
Usage Tips:
Kharbyaali Masale Khara is the ultimate flavor enhancer for many Karnataka dishes. It’s commonly used in Kharbyaali Nuggekai Saaru (Raw Mango Sambar), brinjal (eggplant) vegetable dishes, and a variety of other regional vegetable preparations. The rich, smoky undertones from the dry coconut and spices elevate the flavors of your dish, making it a go-to ingredient in North Karnataka cuisine.
Enjoy experimenting with this versatile masala in your cooking!
