Kundapur Masala Powder is an indigenous, versatile spice mix which is used to flavour and give a distinct charater to the universally popular Mangalorean Bunt Community specialty dish known as "Chicken Ghee Roast". This spice mix powder is said to have originated in the Southern Indian state of Karnataka from a coastal town called Kundapur. The Kundapur Masala Powder is believed to have had its genesis in the kitchens of the very popular Shetty Lunch Homes. So if you happen to visit Kundapur do surely take time out to sample the Chicken Ghee Roast at Shetty Lunch Home. Till then, you can refer to the ingredients given below and get the spice mix ready to be able to prepare Chicken Ghee Roast or Potato Ghee Roast (for my vegetarian friends) in your kitchen easily no matter whether you are located in Boston, Brussels or Borneo.
Traditionally this spice powder is made by drying the individual whole spices under the hot Indian sun for three to 4 days. The whole spices are spread out on individual large plates, covered with a netted food cover dome (which protects the whole spices from insects) and then left out in the sunniest part of the house, which normally is the terrace from sunrise to sunset. As the sun sets the plates with the whole spices are brought indoors and the process is repeated again for the next few days. After the lapse of at three days the spices are either grounded using mammoth mortar and pestle at home or taken to the neighborhood spice mill to get all the spices ground and then stored in large Aluminium Storage Containers.
But that was in good old days and I am sure homes where large quantities of Kundapur Masala powder are still made even today, especially Tulu homes in Mangalore follow the traditional method. The traditional method not only ensures that the aroma of the spices are maximum, as during the pounding process, maximum essential oil from the spices are released and retained, but also keeps the spices good for months together. Whether one is following the age old method or using coffee grinders or mixers to ground the spices, one has to be careful with the storage. I always keep my spice powders in glass jars, labelled, in a cool dark place and strictly avoid cross contamination. Also I always use a clean, dry spoon to take the masala powder out for cooking, never using my bare fingers to take out the spice powder. As you can see from the post title, this Spice Mix Powder is primarily known as the famous Kundapur Masala. Since mojority of Mangaloreans who belong to the Tulu ethenic group or Hindu Bunt Community, inhabited the coastal town of Kundapur so also the names Mangalorean Spice Mix Powder and Bunt Style Masala Powder. Another name for this is Kundapur Taal Masala.
Please keep in mind the above notes of mine and you will have the most fragrant curry powder from the Mangalorean Community of India, with different flavour notes from your other popular Indian Spice Powders, like Garam Masala, Curry Powder etc. Use it for that spicy aromatic Indian touch in your curries, steaks, tagines, baked meat and veggies, stews etc. So lets's get to the recipe now.
Please keep in mind the above notes of mine and you will have the most fragrant curry powder from the Mangalorean Community of India, with different flavour notes from your other popular Indian Spice Powders, like Garam Masala, Curry Powder etc. Use it for that spicy aromatic Indian touch in your curries, steaks, tagines, baked meat and veggies, stews etc. So lets's get to the recipe now.
Kundapur Masala Powder Recipe / Mangalorean Spice Mix Powder Recipe / Taal Masala Recipe / Bunt Style Masala Powder Recipe ~
AUTHOR ~ PIYALI MUTHA
YIELDS ~ 150 Gms Approximately
CUISINE ~ KUNDAPUR / MANGALOREAN / BUNT STYLE
TYPE ~ SPICE POWDER
TIME ~ 10 MINUTES FOR DRY ROASTING + 5 MINUTES IF USING THE COFFEE GRINDER OR MIXER GRINDER(HAND POUNDING WILL TAKE AT LEAST 20 MINUTES FOR THIS QUANTITY)
TIME ~ 10 MINUTES FOR DRY ROASTING + 5 MINUTES IF USING THE COFFEE GRINDER OR MIXER GRINDER(HAND POUNDING WILL TAKE AT LEAST 20 MINUTES FOR THIS QUANTITY)
INGREDIENTS ~
12~15 Whole Dry Red Byadgi Chillies
NOTE ~ If you get Byadgi Chillies (indeginously grown in Karnataka, India) at your Asian groccer then use it. If you are not a fan of fiery spice powders use in equal quantities byadgi and kashmiri chillies. If you cannot find byadgi chillies use in equal quantities Kashmiri chillies and normal dry red chillies.
3Tbsp whole Coriander Seeds
1 Tsp Fenugreek Seeds
1/2 Tsp Cumin Seeds
1/2 Tsp whole Black Pepper corns
1/2 Tsp Turmeric Powder
6~8 Large cloves of Garlic roughly sliced
NOTE ~ It is better to use dehydrated or sundried garlic or garlic powder to save time.
Let's Make The Kundapur Masala Powder In Easy Steps~
1) Remove the stems from the whole red chillies, tear them into smaller pieces to make it easy for you to dry roast them. Place the chilies in a frying pan.
** Dry roast them on a low flame till they change colour. DO NOT BURN THEM. Transfer the roasted chilies on to a plate and allow it to cool.
2) Slice the garlic roughly. Place them in a frying pan and on very low heat start to slowly roast them or in other words dehydrate them so that they can be used in the dry spice powder without spoiling it with the moisture in the garlic.
** This takes time and you will have to keep on moving the garlic pieces in the frying pan. You know the Garlic slices are completely dehydrated when they neither stick to the frying pan or each other. Transfer them on the dish with the chillies to cool.
NOTE ~ If you want to save time on this, fry the garlic slices using 1 tsp oil, transfer them onto a kitchen napkin and allow them to cool.
3) Place the coriander, cumin, fenugreek seeds along with the black pepper corns in the same frying pan.
** Dry Roast the whole spices till fragrant. Transfer to a plate and cool.
4) When all the roasted whole spices have cooled down, transfer them into a mortar. Add turmeric powder. Alternately use a coffee grinder or mixer grinder for the same.
** Hand Pound the spices to a coarse powder. Transfer the powder after a while to an airtight container. If used properly it will last for at least 6 months with the same fragrance if not more.
PICTORIAL STEPWISE PROCEDURE OF MAKING KUNDAPUR MASALA POWDER :
1) Remove the stems from the whole red chillies, tear them into smaller pieces to make it easy for you to dry roast them. Place the chilies in a frying pan.
** Dry roast them on a low flame till they change colour. Transfer the roasted chilies on to a plate and allow it to cool.
2) Slice the garlic roughly. Place them in a frying pan and on very low heat start to slowly roast them or in other words dehydrate them.
** This takes time and you will have to keep on moving the garlic pieces in the frying pan. You know the Garlic slices are completely dehydrated when they neither stick to the frying pan or each other. Transfer them on the dish with the chillies to cool.
3) Place the coriander, cumin, fenugreek seeds along with the black pepper corns in the same frying pan.
** Dry Roast the whole spices till fragrant. Transfer to a plate and cool.
4) When all the roasted whole spices have cooled down, transfer them into a mortar. Add turmeric powder. Alternately use a coffee grinder or mixer grinder for the same.
** Hand Pound the spices to a coarse powder. Transfer the powder after a while to an airtight container. If used properly it will last for at least 6 months with the same fragrance if not more.
Reference ~
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