Kundapur Taal Masala Powder Recipe – Mangalorean Garlic Chilli Powder
A hallmark of Mangalorean cuisine, Kundapur Taal Masala Powder is an aromatic and flavorful spice blend that elevates every dish it touches. Infused with the bold flavors of garlic, dry red chilies, and a medley of whole spices, this masala is a must-have for authentic Mangalorean cooking. Whether used in vegetable curries or traditional stir-fries, this masala brings depth and warmth to your recipes. Let’s dive into the step-by-step process to make this versatile spice mix.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dry Red Chillies | 10 |
| Coriander Seeds (Dhania) | 4 tablespoons |
| Whole Black Peppercorns | 1 tablespoon |
| Fenugreek Seeds (Methi) | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Garlic Cloves | 10 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 45 kcal |
| Carbohydrates | 7 g |
| Protein | 1.5 g |
| Fat | 1 g |
| Fiber | 3 g |
| Sodium | 5 mg |
Preparation Details
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 10 minutes | 25 minutes | 4 |
Instructions
Follow these simple steps to create your own batch of Kundapur Taal Masala Powder:
-
Dry Roast the Spices
- Heat a pan over medium flame.
- Add coriander seeds, fenugreek seeds, and cumin seeds to the pan. Roast for a few seconds, stirring constantly, until their aroma is released. Be cautious not to burn them.
-
Add More Ingredients
- Next, toss in the black peppercorns, garlic cloves, and dry red chilies.
- Roast these for another 3–4 minutes, ensuring the garlic turns golden brown but does not burn. The dry chilies should also release a smoky aroma.
-
Cool the Roasted Mixture
- Once roasted, transfer the mixture to a plate and allow it to cool completely. Cooling helps retain the flavors when blending.
-
Blend into a Coarse Powder
- Add the cooled mixture to a mixer grinder.
- Blend to a coarse powder, ensuring the texture remains slightly grainy for a more rustic feel.
-
Store in an Airtight Jar
- Transfer the masala to an airtight container. Store it in a cool, dry place to maintain freshness.
- This masala can be stored for up to 1 month and used in a variety of dishes.
Culinary Tips for Using Kundapur Taal Masala
- Perfect Pairing: This masala works wonders in vegetable curries, coconut-based gravies, and even meat dishes.
- Enhance Soups: Add a pinch of this masala to your soups for a garlicky, spicy kick.
- Customize Heat: Adjust the quantity of red chilies to control the spiciness based on your preference.
- Meal Prep-Friendly: Make a large batch to save time for future recipes.
Frequently Asked Questions
1. Can I use store-bought garlic instead of fresh cloves?
Fresh garlic is highly recommended for its bold flavor. However, store-bought garlic powder can work in a pinch. Use 2 teaspoons for every 10 cloves.
2. What dishes pair best with this masala?
This spice mix is perfect for traditional Mangalorean curries like Kundapur Chicken Curry, vegetable stir-fries, and lentil dishes.
3. Can I skip roasting the spices?
No, roasting is essential as it releases the oils in the spices, enhancing their flavor and aroma.
Storage and Shelf Life
Store your Kundapur Taal Masala Powder in a dry, airtight container away from direct sunlight. It remains fresh for up to a month. To extend its shelf life, refrigerate the masala in a tightly sealed jar.
Unleash the robust flavors of this Mangalorean Garlic Chilli Powder in your kitchen today. From the earthy aroma of roasted spices to the pungent notes of garlic, this masala will transform even the simplest of dishes into a culinary masterpiece.
