People keep asking me about where to buy Kundapur Masala Powder, and the recipe of this versatile masala powder, that can be used in making a number of dishes, mainly Mangalorean Chicken Curry, Sukkha, Fish masala Fried, Ghee Roast and Kundapur Chicken. The recipe posted along with fish masala fried, ghee roast or sukkha earlier, seems to be not perfect, or difficult to prepare and store in bulk.
Hence I formulated my own recipe, as per our experience in grinding the masala fresh, before we came to know about the ready made one available in the market.
Here is the simplified version to make smaller quantity of the masala powder, which should be sufficient for 4-6 preparations. You need to add chopped garlic and tamarind extract while using this powder to make masala fried fish and also yogurt and brown onion to make ghee roast.
Ingredients:
1. Red Long Chillies - 125 Gm(Byadgi or Kashmiri)
2. Coriander Seeds - 30 Gm
3. Cumin Seeds - 15 Gm
4. Peppercorns - 2 Teaspoon
5. Fenugreek(Methi Seeds) - 1 Teaspoon
6. Turmeric(Haldi) Powder - 3/4 Teaspoon
Method:
Roast the ingredients except turmeric powder until crisp.
Grind all the ingredients together into a fine powder.
Allow to cool down, and then store in an air tight container.
Alternatively you can freshly mix different powders such as Kashmiri chilli powder, coriander powder, cumin powder, black pepper powder, fenugreek powder and turmeric powder to prepare this masala.
Alternative ingredients for 1 Kg meat or prawns:
1. Kashmiri Chilli Powder - 4-6 Teaspoon
2. Coriander Powder - 1 Teaspoon
3. Cumin Powder - 1/2 Tsp
4. Black Pepper Powder - 3/4 Teaspoon
5. Fenugreek Powder - 1/4 Teaspoon
6. Turmeric(Haldi) Powder - 1/8 Teaspoon
Instructions for use:
1. For 1 Kg chicken or prawn curry or sukkha, you can use 6-8 Tsp or 25 Gms of this masala powder, which has to be mixed with 1/2 cup water and chickpea size tamarind to make a paste, adding extra chilli powder if you want the curry to be more spicy.
2. For masala fried and ghee roast, you can use 4-6 Tsp per kilo of meat.
3. For veg preparations, you use lesser quantity of the powder.
Hence I formulated my own recipe, as per our experience in grinding the masala fresh, before we came to know about the ready made one available in the market.
Ingredients:
1. Red Long Chillies - 125 Gm(Byadgi or Kashmiri)
2. Coriander Seeds - 30 Gm
3. Cumin Seeds - 15 Gm
4. Peppercorns - 2 Teaspoon
5. Fenugreek(Methi Seeds) - 1 Teaspoon
6. Turmeric(Haldi) Powder - 3/4 Teaspoon
Method:
Roast the ingredients except turmeric powder until crisp.
Grind all the ingredients together into a fine powder.
Allow to cool down, and then store in an air tight container.
Alternatively you can freshly mix different powders such as Kashmiri chilli powder, coriander powder, cumin powder, black pepper powder, fenugreek powder and turmeric powder to prepare this masala.
Alternative ingredients for 1 Kg meat or prawns:
1. Kashmiri Chilli Powder - 4-6 Teaspoon
2. Coriander Powder - 1 Teaspoon
3. Cumin Powder - 1/2 Tsp
4. Black Pepper Powder - 3/4 Teaspoon
5. Fenugreek Powder - 1/4 Teaspoon
6. Turmeric(Haldi) Powder - 1/8 Teaspoon
Instructions for use:
1. For 1 Kg chicken or prawn curry or sukkha, you can use 6-8 Tsp or 25 Gms of this masala powder, which has to be mixed with 1/2 cup water and chickpea size tamarind to make a paste, adding extra chilli powder if you want the curry to be more spicy.
2. For masala fried and ghee roast, you can use 4-6 Tsp per kilo of meat.
3. For veg preparations, you use lesser quantity of the powder.
6 comments:
Thank you for the recipe to Kundapur Masala. I love your recipes and it will only turn out perfect when we all the ingredients!
hi, can you give the recipe for kundapura chicken thalna -please!
thanku
Maria I will prepare Kudapur Koli Thalna soon and post the recipe as well. Haven't made it using Kundapur Masala Powder as yet.
For easy reference, it is a dish which is a fusion of Chicken Sukkha and Kori Ghasi.
checked many recipes - got confused with the addition of
garlic and also its quantity. Some recipes included pepper too.
Grateful if you do post it.
BTW that bhendi picture you have on your website- what is the name and
any recipe for it? Coz easy reference to your recipes are difficult
as you do not have a recipe index therefore requires time and patience!
thns
Maria, my clarifications.
First part: Garlic is added to Kundapur Masala Powder to keep it intact but I don't follow that now. In any case we are adding garlic while preparing some dish with Kundapur Masala.
However, for 1 kilo powder you may add 50 Gm Garlic. I think a handful of garlic flakes weighs around that much.
Next part: Google search is very user friendly if you add name of the blogger with part name of the dish in your search.
Those are "Stuffed Bhindi/Okras", recipe which I have not updated. I try any special dish twice at least before posting the recipe.
* Garlic is added to Kundapur Masala Powder to keep it intact means, to keep it fresh at room temperature and the bugs at bay. That's the traditional way of preserving the powder.
Now we have fridge to store the masala powder anyway.
I had issues storing the powder adding whole garlic flakes in it, as here in Mangaluru weather, garlic catches fungus faster if not fully clean and dry. We need to wipe clean and dry garlic properly in the sun before adding it.
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