Goan Xacuti Curry Powder(Bottle Masala)

Name: Goan Xacuti Curry Powder(Bottle Masala) Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 125
Ingredients: 500gms.Coriander Seeds; 250gms.Dry Red Chillies(Bdgi/Reshampatti); 150gms.Hot dry Red Chillies(Sankeshwari); 350gms.Fennel Seeds(Badishep/Saunf/Suva); 125gms.Turmeric Roots(Halkund/Haldi Gaanth); 125gms.White Poppy Seeds(Khus Khus/Posto); 75gms.Cinnamon Bark(Dalchini/Taj); 5ogms.Fenugreek Seeds(Methi Daana/Methi Sabut); 50gms.Red Mustard Seeds(Lal Rai Daana); 50gms.Black Pepper Corns(Kali Miri/Kali Mirch); 50gms.Cloves(Lavang/Laung); 25gms.Cumin Seeds(Jeera); 25gms.Green Cardamom(Hirvi Velchi/Hari Ilaichi); 5whole Nutmegs(Jaiphal); 10gms.Mace Blades(Jaipatri/Javitri); 10gms.Black Cardamom(Masala Velchi/Kali Velchi/Badi Ilaichi); 5gms.Carraway Seeds(Shahijeera/Kaalajeera); 5gms.Lichen(Dagad Phool/Patthar Phool); 5gms.Bay Leaves(Tamaal Patra/Tej Patra); 1tbsp.Sea Salt

(1)

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 125

Ingredients

500gms.Coriander Seeds250gms.Dry Red Chillies(Bdgi/Reshampatti)150gms.Hot dry Red Chillies(Sankeshwari)350gms.Fennel Seeds(Badishep/Saunf/Suva)125gms.Turmeric Roots(Halkund/Haldi Gaanth)125gms.White Poppy Seeds(Khus Khus/Posto)75gms.Cinnamon Bark(Dalchini/Taj)5ogms.Fenugreek Seeds(Methi Daana/Methi Sabut)50gms.Red Mustard Seeds(Lal Rai Daana)50gms.Black Pepper Corns(Kali Miri/Kali Mirch)50gms.Cloves(Lavang/Laung)25gms.Cumin Seeds(Jeera)25gms.Green Cardamom(Hirvi Velchi/Hari Ilaichi)5whole Nutmegs(Jaiphal)10gms.Mace Blades(Jaipatri/Javitri)10gms.Black Cardamom(Masala Velchi/Kali Velchi/Badi Ilaichi)5gms.Carraway Seeds(Shahijeera/Kaalajeera)5gms.Lichen(Dagad Phool/Patthar Phool)5gms.Bay Leaves(Tamaal Patra/Tej Patra) 1tbsp.Sea Salt

Directions

Break the Turmeric Roots into smaller pieces and dry roast these with the Coriander Seeds on low flame till crisp and brown.Dry roast each of the remaining Ingredients separately on low flame till crisp and fragrant.Mix all the Ingredients together.
These are traditionally pounded together in large Mortars with Pestles.By doing so the Spices give out a greater aroma.However this can be ground in a mixer/Grinder to a fine powder and stored in an airtight jar .This powder has the shelf life of 1 year.

Number of Servings: 125

Recipe submitted by SparkPeople user KOMAL53.

Servings Per Recipe: 125

Nutritional Info Amount Per Serving

Calories: 55.6
Total Fat: 2.4 g
Cholesterol: 0.0 mg
Sodium: 63.2 mg
Total Carbs: 10.0 g
Dietary Fiber: 5.7 g
Protein: 2.2 g

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Member Reviews

NEILCP1
Hi Komal. A slight correction here. Xacuti is a Goan preparation. It is NOT called "Bottle Masala". Bottle Masala is a masala that is prepared by the East Indian community ( made frm 52 diff. spices) and is a world apart from Xacuti masala. They are people who are the original inhabitants of Bombay. - 11/16/10
GOURMETJAMES
Thanks so much Kamal, I'm making 2x this i think. I am going to a specialty spice shop for goan peppers, and the highest quality spices available in my city. I did this last time, and made the best curry powder i've ever had in my life. this stuff is like magic. thank you so much - 11/13/10