Mangalorean Green Masala
To those who wonder if Mangalorean cuisine is all about just coconut and dry red chilli based masala blends, you are in for a green surprise. We Mangaloreans also have the Green Masala! No prizes for guessing that freshly grated coconut forms the base of this Masala paste. This is blended with a variety of spices, aromatics and fresh herbs to form a fresh, aromatic paste with a subtle depth of warmth to it from the spices.
Traditionally in Mangalorean Catholic homes, the Green Masala based dishes were made during festive/ special occasions. Call it the traditional Mangalorean Catholic Gourmet Spice-blend – these dishes do have a rich blend of flavour in them. This Masala can be made before hand and refrigerated in an air-tight container for about a week (or longer if frozen) and used as and when needed. It goes incredibly well with any protein and also mixed veggies too. But ask a Mangalorean what is their favourite Green Masala based dish, and the answer invariably will be Mutton Green Masala.
What goes into the Green Masala
The recipe for this Masala can be divided into 4 components viz. the coconut & Onion which forms the base, the Spices, the Aromatics and finally Fresh Herbs. Scroll down for the detailed recipe. The proportions mentioned are good enough for 1Kg of the Hero Ingredient.
Green Masala
Ingredients
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 – 1½ tbsp Black peppercorns (adjust to your taste)
- 1 pc Star Anise
- 1 inch Cinnamon
- 4 pc Cloves
- 2 pc Onions, Large size (roughly chopped)
- 1 pod Garlic Flakes
- 1 inch Ginger (peeled and roughly chopped)
- ½ cup Coconut, freshly grated
- ¼ tsp Turmeric powder
- 5 pc Green Chillies (roughly chopped) (adjust to your taste)
- 1 cup Coriander leaves (stalks included)
- 2 sprig Mint leaves
- 1 pc Tamarind (marble sized)
Instructions
- Dry roast the coriander seeds, cumin seeds, black peppercorns, star anise, cinnamon and cloves on medium-low heat until they turn aromatic
- Transfer to a plate and fry the onions, garlic and ginger in the same pan until the onions turn translucent
- Transfer them to the plate with the spices and fry the coconut till it turns aromatic. Mix in the turmeric powder and fry for a few seconds and transfer to a plate.
- Once cooled, grind all these roasted ingredients with the green chillies, coriander leaves, mint leaves and salt with minimal water to a smooth thick paste
- Transfer to an air-tight container and refrigerate it for upto a week or longer if frozen
Notes
- The proportions mentioned yield sufficient masala for cooking 1kg of a Hero ingredient
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