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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Mangalorean Vegetable Masala Powder (Spice Blend for Vegetarian Dishes)

September 26, 2012

Mangalorean Vegetable Masala Powder (Spice Blend for Vegetarian Dishes)

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A few of my favourite things in the kitchen are ready made spice blends. I think every Mangalorean has at least some stock of Bafat powder in his/her kitchen pantry at any given time and I think the people who value such spice blends the most are those who live outside Mangalore and have to lug around a precious few kilos back home after their vacation in their home town. As many of my readers tell me, its a nightmare to run out of such blends. Gosh! What do you do when you plan to make Pork Bafat for a party and have just 1 tsp of the precious masala staring back at you? Well, you gotta make some then. But of course, sometimes making a whole batch at home is not possible unless you have very reliable and powerful dry grinding gadgets or better still, a flour mill round the corner. I have neither – so I decided to make a tiny batch of this lovely vegetable masala powder – my own recipe, largely adapted from the book Ranpi. Actually I scaled down the ingredients to 1/10th of what was mentioned and followed the method to a T.
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This aromatic spice blend is put together using a lot of ingredients, but don’t be daunted by them as you need just a fraction of most of them and can easily grind them in the smallest jar of your mixer grinder. The yield is good enough to last you a couple of months (or depending on your usage) and won’t occupy much space in your pantry. While the Bafat powder is often associated with meats and fish preparations, the veg masala powder is well suited for dry stir fries garnished with coconut. However, do not restrict yourself to using this only for vegetables, you can use it along with any other spice blend of your choice as it lends that extra aroma and flavour to your curry.
There are a hundred recipes out there for every spice blend so feel free to alter the quantities of the ingredients slightly.
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Mangalorean Vegetable Masala Powder 
Prep time: 10-15mins | Cook time: Nil | Yield: 100gm (approx)

Ingredients:

  • 50gm long dry red chillies (I used Byadgi chillies)
  • 25gm coriander seeds
  • 1/2 tsp turmeric powder
  • 5 peppercorns
  • 1/2 tsp cumin seeds
  • 12 gm mustard seeds
  • 1 pinch carom seeds (omam/ajwain)
  • 1 pinch fenugreek seeds (methi)
  • 1/4 tsp split black gram dal (urad dal)
  • 1/4 tsp bengal gram (chana dal)
  • 1/4 tsp split green gram (skinless) (moong dal)
  • 1/4 tsp pigeon peas (toor dal)
  • 12 gm boiled rice (ukda chawal)
  • 1/2 tsp oil

Method:
Heat oil in a tawa/skillet and roast each of the ingredients one by one and remove on a plate. Allow to cool a bit before powdering them together in a dry grinding jar of your mixer grinder. Store in an airtight container and use as required.

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Filed Under: All Posts, Mangalorean Recipes, Preserves, Spice Blends & Curry Pastes Tagged With: Mangalorean Vegetable Masala Powder, Spice Blend, Vegetable Masala Powder

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Comments

  1. Coral Crue says

    September 26, 2012 at 8:44 am

    thank you, lovely recipes and beautiful pictures.

    Reply
  2. Smitha Mascarenhas says

    September 26, 2012 at 9:17 am

    Spice powders prepared at home are far better than Store-bought ones. I prepare small quantities of cumin, coriander, pepper, saunf, methi and cardamom powders at home and their aroma and colour is brighter than what is available in supermarket. Now I've got to try this veg. powder. I do carry 2-3 pkts. of Vegetable Masala Powder from Konkan Traders every year. This year…..no buying this powder from Stores!!!! Thanks Shireen….

    Reply
  3. Priya says

    September 26, 2012 at 10:25 am

    Wow great looking super flavourful masala powder.

    Reply
  4. Prathima Rao says

    September 26, 2012 at 11:06 am

    Such an aromatic podi!! Such a lovely, bright red hue…Bookmarked!!
    Prathima Rao
    Prats Corner

    Reply
  5. Vanita Amin says

    September 27, 2012 at 2:02 pm

    Thks for the Home made Mangalorean Veg masala Pd. All the recipes look so yummy & inviting. Thks once again.

    Reply
  6. Shireen Sequeira says

    September 27, 2012 at 2:13 pm

    Thanks a ton Coral, Smitha, Priya, Prathima and Vanita!! Yes, home made blends are always the best as they are fresh, aromatic and pure (without any adultration). This one makes a small batch and hence is my favourite now 🙂

    Reply
  7. Anonymous says

    December 2, 2012 at 9:15 am

    Thanks for sharing this recipe, but am a bit confused with the Method – 'heat oil in a tawa/skillet and 'dry roast'…..' Are we supposed to dry roast or roast in oil?

    Thanks in advance.

    Reply
  8. Shireen Sequeira says

    December 2, 2012 at 2:10 pm

    @ Anonymous: So sorry! That's a typo error…my bad! Will have it corrected. You need to heat the oil and fry each of the spices in it one by one & remove them. It's not 'dry roast' – sorry!

    Reply
  9. Anon says

    November 8, 2017 at 4:57 am

    What are some recipes you would use this powder in?

    Reply
    • Shireen Sequeira says

      November 28, 2017 at 11:50 am

      Hi,

      The veg masala powder can be used in the preparation of veg sukka (saute) or curries. Here are a couple of recipes:
      https://www.ruchikrandhap.com/mutton-polov/
      https://www.ruchikrandhap.com/soorn-sukhe-yam-sukka/

      Reply
  10. Oriental Shorthair says

    October 15, 2022 at 1:21 am

    Boiled rice in the Mangalorean veg spice podi recipe?? Pls clarify.

    Reply
    • Shireen Sequeira says

      November 18, 2022 at 7:00 pm

      ‘Boiled rice’ is a variety of rice. It should not be confused with ‘cooked rice’. In the coastal belt of Goa/Karnataka & Kerala, boiled rice is achieved by boiling paddy before drying and packing it for sale and hence the name. If you are able to find a Kerala store, pls ask for boiled rice/matta rice to know how it looks like

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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