Sathavani cha masala. This is a spice mix for long term storage.
The Agri community is a small community, native to Mumbai. The main occupation is rice and salt farming and fishing. Dressing and food habits are very close to Koli community. Each household has its own spice mix which they use in traditional dishes such as meat and seafood. This is our traditional recipe mix, which is tweaked by my mom as per our family’s taste buds, especially medium on spice level.
This spice mix is made in big quantity so you can store for a year. Once, you have this spice mix ready you won’t need separate spices in your pantry.
To make this spice mix, You will need:
- 1 kg whole Byadgi red chilies
- 500 gms whole Kashmiri mirchi/chilies
- 300 gms whole coriander/cliantro seeds
- 50 gms whole turmeric
- 50 gms whole black pepper
- 50 gms fennel seeds
- 50 gms white poppy seeds/khuskhus
- 50 gms whole mustard seeds
- 2 tbsp Black/masala cardamom
- 1 tbsp Caraway seeds/ Shahajeera
- 1 Nutmeg
- 2 tbsp Bay leaf/tamal Patara
- 1 tbsp Fenugreek seeds
- 20 gms Cumin seeds
- 2 tbsp Clove
- 2 Cinnamon sticks
- 1 tbsp Star anise
- 1 tbsp Nagakesher
- 1 tbsp Szechuan peppercorns
- 1 tbsp Stone flower
- 1 tbsp Asafoetida
This masala is made over the summer when you can take advantage of summer heat. Which helps dry the whole chilies in the sun, so you can have less work of roasting them over the flame.
I usually dry the chilies in direct sun for 2-3 days. Once the sun goes down, store them in an airtight container so they don’t go soft next day.
Before you grind the chilies, slightly dry roast them over the flame. Your chilies should be crispy.
Dry roast all other spices till they are aromatic. Then cool and grind to fine powder.
Store in an air tight container with whole asafoetida for a long shelf life.
You can use this masala for Veg and non- veg recipes. One to 2 tbsp should be good for any recipe. This is a must for all our fish dishes.
I have used a heavy duty spice grinder for grinding at home. But, if you are at a place where you can get spices grinded as per request, that’s the best way to do it.
Once you have done grinding all the masala, use a medium sieve on all the masala and grind any chunky pieces again through a grinder.
When storing the masala add a few pieces of whole asafoetida so the masala won’t get spoiled. Store in a cool, dry place away from direct sunlight.
If you make the spice mix, don’t forget to leave a note in the comments.