Mangalore vegetable spice mix powder recipe | mangalore style stir fry masala powder – mangalore style recipe of roasted aromatic spices blended to smooth powder, for everyday vegetable stir fry recipes.
Every household have their own kitchen protocol. The rules we follow in storage method of our grains, pulses and all other kitchen stuff.
To name a few, while storing sugar, we spread some cloves at the top to avoid insect and other insects and make sure the lid is tightly held. There are so many such rules which we incorporate into our daily kitchen chore.
Spices, especially chilies, are shown sunlight every month so they are not easily spoilt. Not only in storage, we have each utensil assigned for a particular recipe. Like back home terracotta pots are assigned for fish curries.
And each household prepares their own masala powder at regular periods for their household use. Back home my mum and my mum in law have their own recipes for masala powder. I get my batch of sambar powder from my mum in laws kitchen and spice mix powder for stir fry from my mum.
This year when I was in India, I asked my mum to prepare a small batch of mangalore vegetable spice mix powder recipe for my blog. This spice mix can be used for any mangalore style stir fry recipes. I even use this in my home style noodles recipe also. This powder just uplifts the taste of my stir fry.
This powder can be stored in an air tight container and make sure to use a dry spoon for year long usability.
Mangalore style vegetable spice mix powder recipe | mangalore style stir fry masala powder
Preparation time : 10 mins
Cook time : 15 mins
4 long dry byadgi red chili
3 short dry short round red chili
1/2 cup coriander seeds
2 tbsp. urad dal
1 tbsp. cumin seeds
1 tbsp. fennel seeds
1/2 inch cinamon
1/2 tsp black pepper
1/2 star anise
4 spring curry leaves.
Step by step method
1. Clean, check the ingredients for any stone. Longer the shelf life of ingredients, longer the durability of the spice mix.
2. Heat a pan in low flame. First dry roast long red chili. I roasted it for 11/2 minutes such that it turned straight and crispy.
3. Dry roast short red chili, cumin seeds, coriander seeds, star anise, cinnamon, cloves, black pepper, fennel seeds one by one for half a minute to 1 minute. Among all cumin seeds require less time for roasting.
4. Dry roasting urad dal and curry leaves will take around 1 minute to 11/2 minute.
5. Once all the ingredients are dry roasted, grind it to smooth powder in a dry grinder/ blender.
6.Store it in a air tight container and always make use of a dry spoon.
1. In the picture above you will find clove missing, I added it later to the recipe.