I had some readers asking me about the availability of Kala Masala, it is not available locally in Mysore and i get my stock from Maharashtra from my In- laws place. So thought of sharing a simple recipe for the masala which u can prepare in small quantities if reqd. I do this when my masala is out of stock.
Preparing the Kala masala at home is a long process, but this is a quickie method which u can do it. I have prepared this masala many a times and this was shared by a neighbor on my last visit to Maharashtra.
1/2 cup R.chilli Powder
1/4 Cup Coriander Seeds
1 Tsp Jeera
1 Tsp Black pepper
1 Small Cinnamon Stick
1 Tsp Saunf (Fennel Seeds)
4 Tbsp Dry Coconut grated
1 Tbsp Black Sesame Seeds
1 Small Onion Thinly Sliced
5 Garlic Cloves thinly sliced
1 Tbsp oil.
1. Dry roast all the ingredients from Coriander seeds to Saunf till lightly browned.
Heat oil in a pan, add sliced onions and garlic and saute them on a low flame for at least 4-5 mins till they are browned nicely as well have become crisp.(Do this on a low flame only)
When cooled Grind the onion mixture and the roasted ingredients to a fine powder, add R.chilli Powder and grind again so that everything is mixed nicely.
U can store this masala in a bottle for at least a month or store it in the refrigerator for a longer use.
This masala can be used in any Maharashtra subzis and this masala is a must for preparing the famous misal pav.