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Home Other Regions Maharashtrian Maharastrian Curry Powder

Maharastrian Curry Powder

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Ingredients

 

 
Quantity: Measure: Ingredients: Description:
100 Grammes Badi Shep/ (Fennel Seed)  
2 Twigs/Sprigs Bay Leaves /Tejpatta (Dry Cinnamon Leaf) Dry.
750 Grammes Chillies Red Dry Different varieties have different pungency.
2 Piece Cinnamon sticks.
2 Tablespoon Cloves (spice)  
750 Grammes Coriander/Dhania  
1 Tablespoon Jeera Powder  
A Little Kababchini  
A Little Mace Powder/Javitri  
  As Required Maipatri (mugwort) artemesia vulgaris
1 Teaspoon Methi - Fenugreek  
1/2 Nos Nutmeg  
100 Grammes Pepper Corns  
a Little Tirphal  
100 Grammes Turmeric Powder or whole haldi

 

 

Method

Dry all the ingredients in the sun for a day.   Remove stalks of chillies, and cut them in bits.  Roast each ingredient separately on a hot thawa.  Roast the turmeric (haldi) in hot ashes.    It swells and becomes red.

Pound chillies in a mortar and pestle stone grinder separately to a fine powder.  Similarly pound all other masalas.   Mix them and store them in a bottle and close it with a cork stopper, so that the contents are air tright.  

Use one to two spoons for 250 grammes of meat, fish or vegetables.

A brand of masala is available called "Ghoda Masala"   or  "Malvani Masala"

 

Click on the hyperlinks on javitri, maipatri and tirphal to know more about these herbs

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