Usal masala powder is a special mix of aromatic spices such as cloves, black pepper, star anise, stone flower, and mixed with a variety of seeds.
Join me as I guide you through the simple steps to make usal masala powder at home.
KEY TAKEAWAYS
- Usal masala powder elevates the taste and overall dining experience with unique depth and richness in its flavor.
- This unique masala powder enhances the taste of traditional Maharashtrian recipes like usal curry, misal pav, pav bhaji etc.
- Storing the powder in an airtight container in a cool, dark place helps preserve its freshness.
- This powder is unique in taste but coriander powder, cumin powder, and even garam masala powder may offer an almost similar taste.
The Ingredients
- Kashmiri red chilies – 8 to 10 pieces
- Scrapped coconut – 1 tbsp
- Cumin seeds – 1 tbsp
- Black pepper – 4 to 6 pieces
- Cloves – 8 pieces
- Garlic – 6 cloves (deskinned)
- Coriander seeds – 1 tbsp
- Fennel seeds – 1 tbsp
- White sesame seeds – 2 tbsp
- Stone flower – 2 pieces (torn)
- Cinnamon – 1 stick of about 1-inch size
- Black cardamom – 2 pieces
- Star anise – 2 pieces
How to Make Usal Masala Powder? (Step by Step Guide with Images)
Step 1: Take a wok and heat it on a low flame on your gas stove. When it is hot, put 8 to 10 pieces of Kashmiri red chilies in it.
Step 2: Stir them continuously to dry roast them for about a couple of minutes until the dry red chilies puff up.
Step 3: When it is done, add all the other ingredients into the wok such as 1 tbsp of scrapped coconut, 1 tbsp of cumin seeds, 4 to 6 pieces of black pepper, 8 pieces of cloves, 6 cloves of deskinned garlic, 1 tbsp of coriander seeds, 1 tbsp of fennel seeds, 2 tbsp of white sesame seeds, 2 pieces of stone flower after tearing them, 1 cinnamon stick of about 1-inch size, 2 pieces of black cardamom, and 2 pieces of star anise.
Step 4: Stir all the ingredients continually until they are roasted nicely and change their color slightly and you smell the fragrance of roasted spices.
(Pro tip: At this point, turn off your gas stove to prevent the spices from getting overcooked. Let the spices sit for a while so that they cool off completely).
Step 5: When the spices are cool enough, take a clean and dry grinder.
Step 6: Transfer all the ingredients to the grinder from the wok.
Step 7: Grind them into a powder. You may grind it a couple of times in short intervals if you want a finer and smoother texture of the powder. When you are satisfied, transfer the powder onto a plate and your usal masala powder is ready to be used.
Recipe Card
Usal Masala Powder
Ingredients
- 8 pieces Kashmiri red chilies
- 1 tbsp Scrapped coconut
- 1 tbsp Cumin seeds
- 4 pieces Black pepper
- 8 pieces Cloves
- 6 cloves Garlic (deskinned)
- 1 tbsp Coriander seeds
- 1 tbsp Fennel seeds
- 2 tbsp White sesame seeds
- 2 pieces Stone flower (torn)
- 1 piece Cinnamon stick of about 1-inch size
- 2 pieces Black cardamom
- 2 pieces Star anise
Instructions
- Take a wok and heat it on a low flame on your gas stove. When it is hot, put 8 to 10 pieces of Kashmiri red chilies in it.
- Stir them continuously to dry roast them for about a couple of minutes until the dry red chilies puff up.
- When it is done, add all the other ingredients into the wok such as 1 tbsp of scrapped coconut, 1 tbsp of cumin seeds, 4 to 6 pieces of black pepper, 8 pieces of cloves, 6 cloves of deskinned garlic, 1 tbsp of coriander seeds, 1 tbsp of fennel seeds, 2 tbsp of white sesame seeds, 2 pieces of stone flower after tearing them, 1 cinnamon stick of about 1-inch size, 2 pieces of black cardamom, and 2 pieces of star anise.
- Stir all the ingredients continually until they are roasted nicely and change their color slightly and you smell the fragrance of roasted spices.(Pro tip: At this point, turn off your gas stove to prevent the spices from getting overcooked. Let the spices sit for a while so that they cool off completely).
- When the spices are cool enough, take a clean and dry grinder.
- Transfer all the ingredients to the grinder from the wok.
- Grind them into a powder. You may grind it a couple of times in short intervals if you want a finer and smoother texture of the powder. When you are satisfied, transfer the powder onto a plate and your usal masala powder is ready to be used.
Notes
- I strongly recommend using fresh ingredients to make usal masala powder at home if you want the authentic taste and flavor of Maharashtra.
- My recipe is customizable. So, feel free to tweak the quantities of individual spices according to your taste preferences to personalize your powder.
- Roast the dry spices to perfection without rushing the process. Keep the flame low and stir the spices continuously to prevent them from burning. This will enhance the aroma.
- Cool the spices after roasting. I would recommend transferring them immediately from the pan to a plate and spreading them. This will stop the cooking process and help the spices cool down faster.
- Achieve a smooth texture of the powder by grinding it a couple of times in short intervals. I suggest you strain the powder every time after grinding to remove the husk and coarse grains. You can either discard them or grind them again before adding to the mixture.
