This masala powder is a
special blend used in Mangalore especially in bunt community in chicken
recipes. I use it for all food preparation. I have been lucky to get to know
how to make this powder from one of my friends and for 15 years I have been
making this powder once a year in summer & storing it in my fridge. When it
comes to preparing a quick dish I use this powder especially for chicken.
I make my own masala
powders, by this I mean- wash dry and roast the ingredients and then give it to
the mill to powder once in a year during summer. Of course I share it with my sister and other good friends.
Today I’m sharing a
famous special blend used by the Bunts community called the Kundapuri Chicken
Masala Powder, It's also known as taal masala powder
What I love about this powder is
that when it comes to a quick preparation of a chicken dish I use it and it
never lets me down. It always comes out great. I use it for all the time for
different dishes. It’s a winner.
- 1/2 kg byadgi red chilies.
- 1/2 kg dry guntur red chilies.
- 2 cups coriander seeds.
- 1 cup jeera seeds.
- 1 cup pepper corns.
- 1/3 cup methi seeds.
- 1 big serving spoon turmeric powder or you can use turmeric sticks.
- 1/4 kg garlic.
- Few curry leaves.
- Remove the stalks of the red chilies & roast them in 1/2 tsp oil in a kadai till u get nice aroma.....Make sure u do not burn any of them so heat on low flame...you can roast few at a time.,Remove them & cool completely the chilies will turn crisp.
- Dry roast rest of the ingredients separately except turmeric & garlic..Let them cool completely.
or
- You can dry all the ingredients in the sun till crisp.
- Powder all the ingredients in a dry grinding jar except garlic or you can give it to the mill to powder it.
- Next slightly crush the garlic cloves & dry them with the curry leaves ,add to the masala powder & mix well .
- Cool & store in a airtight container or better to store in refrigerator for later use.
Check out this recipe using taal powder👉 Oven Cooked Chicken Sukka
