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Malvani Masala

Full written recipe Malvani Masala

Prep time: 10-15 minutes

Cooking time: 20-25 minutes (excluding drying chillies time)

Serves: 600 grams of masala

Ingredients:

Method:

To make malvani masala you will need to first dry the red chillies under direct sunlight for 2-3 days until they become completely dry & crisp, you can also dry roast the chillies in a large kadhai.
You can also dry the chillies in an oven at 100 C for 25 minutes, I always dry the chillies in the oven.
Once the chillies become dry & crisp, break the stalk off the chillies & transfer them into a mixer grinder & grind it into a fine powder.
Transfer the chilli powder into a large bowl.
To toast the whole spices set a kadhai over high flame & heat it really well, once the kadhai gets hot lower the flame & add coriander seeds, cumin seeds, caraway seeds, fennel seeds, mustard seeds & poppy seeds, mix well & dry roast the spices until they become fragrant.
Once the spices get fragrant transfer the spices into a bowl & set the kadhai back over the flame.
Further add all the remaining whole spices in the kadhai & dry roast them while stirring them frequently until they become fragrant, then transfer the spices into the same bowl & cool them down completely.
Transfer all the spices into a mixer grinder jar & grind them into a fine powder, then transfer it into a bowl.
Further mix the garam masala & the chilli powder together then strain them into a large plate using a sieve.
Your malvani masala is ready, transfer it into an airtight jar (preferably a glass jar), you can use the masala for upto a year if stored correctly.

*Recipe on video and text may differ from each other!