This spice mix is made in order to add some flavor and body to their sparse fish that they eat every day or even into their vegetable curries.
INGREDIENTS of KOLI MASALA
- ½ tsp Asafoetida
- 3 Bay leaves
- 3 black Cardamoms
- ½ tsp black Cumin seeds
- ¾ tbsp black Peppercorns
- 100 gm dried Byadgi red chilies
- ¼ tsp Cassia Buds
- 3.5 cm Cinnamon stick
- ½ tsp Cloves
- ¼ cup Coriander seeds
- 1 tbsp Cumin seeds
- ½ tsp dried Lichen
- ¼ tsp dried Mugwort
- ½ tsp Fennel seeds
- ½ tbsp Green Cardamom
- ½ tsp Mustard seeds
- ¼ tsp grated Nutmeg
- ½ tbsp Poppy seeds
- ½ tbsp white Sesame seeds
- 1 Star Anise
- ¾ tsp Teppal/Tirphal
- 1 small Turmeric root
How to Make KOLI MASALA
- Dry roast all the whole garam masala one by one till a nutty aroma emerges out of it.
- Allow all the roasted ingredients to cool down.
- After they cool down, grind them together into a fine powder.
