Kundapur masala powder

Kundapura masala powder is one of the main ingredients for many kundapura/mangalorean dishes like fish masala fry, chicken sukka, chicken curry, chicken/seafood ghee roast etc. This masala powder can be saved for up to 2 months with the flavors intact. Having it in store reduces the cooking time every time I want to prepare some of these dishes. Here is the simple way of making this masala powder.

Ingredients:

Dry long red chillies: 100 gms

Coriander seeds: 25 gms

Cumin seeds: 15 gms

Peppercorn : 1 tbsp

Fenugreek seeds: 1 tsp

Turmeric powder : 1 tsp

Garlic : 3-4 cloves

Coconut oil : 1 tsp

Method: 

1. Heat oil in a pan and roast all the ingredients except turmeric and garlic.

2. Cool them down a bit and put in a mixer jar along with turmeric powder.

3. Grind to a coarse powder and add garlic cloves and pulse for a minute.

4. Remove from the jar and cool the powder completely and store in an airtight jar.

Notes:

1. Use Byadagi or Kashmiri variety of chillies which gives good red color and are mild on spice.

2. Do not over-roast the ingredients as it will make the masala bitter in taste. 

3. You can skip coconut oil and dry roast the ingredients. I use coconut oil as it enhances the color and aroma of the masala powder.