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Kala masala is the one-spice-fits -all "masala" which is used in Maharastrian food.We use this in most of the "bhajees" . Kala masala has a long shelf-life as well.
The materials and preparation are given below:
Ingredients:
Coriander seeds (कोथिंबीर)-200 gm
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| Coriander seeds in Konkani Kotambari |
Clove (लवंग )-25 gm
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| Clove in Konkani Lavang |
Cinnamon (दालचिन)-25 gm
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| Cinnamon in Konkani Dalchini |
Poppy seed (खसखस )-25 gm
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| Poppy seed in Konkani Kasakasa |
Fennel seed (बडीशेप )-25 gm
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| Fennel seed in Konkani Badisep |
Cumin seed (जीरा)-25 gm
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| Fennel seed in Konkani Jire |
Caraway seed (काळ जीरा )-25 gm
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| Caraway seed in Konkani Kale jire |
Nutmeg (जैफल)-25 gm
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| Nutmeg in Konkani Jaypala |
Dagad phool/ Black stone Flower (दगड फुल)-25 gm
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| Dagad phool/ Black stone Flower |
Black Cardamom (मसाला येला)- 25 gm
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| Black Cardamom in Konkani Masala yala |
Asafoetida (हिंग)-25 gm
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| Asafoetida in Konkani Hingu |
Cinnamon leaf (तमान पत्री)-25gm
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| Cinnamon leaf in Konkani Tamana patra |
Pepper (मिर्याकाना)- 25 gm
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| Pepper in Konkani Miryakana |
Star Anise (नक्षत्र ) -25gm
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| Star Anise in Konkani Nakshatra |
Method:
Roast coriander seeds first and then roast all other items.Then grind it using mixture or grinder.
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