Konkani Style Koli Masala Recipe
Description:
The Konkani Style Koli Masala is a potent and flavorful spice mix from the coastal region of India, particularly the Koli community of fishermen. This spice blend, consisting of 18 unique ingredients, is roasted and ground to create a sharp and aromatic masala. Traditionally used to enhance the flavors of fish and vegetable curries, itβs particularly delicious when paired with marinated meats. The addition of grated coconut further elevates the flavor, making it an excellent addition to many dishes.
Cuisine: Konkan
Course: Spice Mix
Ingredients:
- 10 Dry Red Chilli (Sankeshwari dry red chilli)
- 5 Byadagi Dried Chillies
- 1 tablespoon Coriander (Dhania) Seeds
- 2 tablespoon Fennel seeds (Saunf)
- 1 tablespoon Cumin seeds (Jeera)
- 1 tablespoon Ajwain (Carom seeds)
- 1 tablespoon Whole Black Peppercorns
- 3 Mace (Javitri)
- 2-inch Cinnamon Stick (Dalchini)
- 5 Cloves (Laung)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 Black cardamom (Badi Elaichi)
- 1 tablespoon Poppy seeds
- 1 tablespoon Mustard seeds (Rai/Kadugu)
- 2 Bay leaves (Tej Patta)
- 2 Kalpasi flower (Stone flower)
- 2 Star anise
- 1 tablespoon Nutmeg powder
- 1 pinch Asafoetida (Hing)
Instructions:
- Begin by dry roasting all the spices on a flat skillet over medium heat. Stir occasionally to ensure they roast evenly without burning.
- Once the spices are roasted and aromatic, allow them to cool down completely.
- Grind the cooled spices into a smooth powder using a spice grinder or mortar and pestle.
- The Konkani Style Koli Masala is now ready for use. You can store it in an airtight jar for future use.
- This spice mix is perfect for a variety of recipes, such as the Kala Chana Cooked in Koli Masala (Maharashtrian Koli Style Kala Chana).
Feel free to adjust the spice levels to your preference!
