Thanda Masala – A spice mix

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I have been using this  masala in many recipes like Matar ki Chaat , Ande Ka Salan and you guys have been asking what this Thanda Masala is. Actually this masala is an invention of my dearest Mother in Law. Used in very small quantities it gives a distinctive taste to the dish and would be completely proper to say it elevates the taste of the dish.

Just two ingredients roasted in a tiny bit of oil & then grounded to a fine powder. Thanda aka cold  this is called as the two spices Bay Leaves & Samundari Jhaal are known to have cold soothing effect ( In Urdu we say thandi taaseer hai is masalo ki ). 

To the recipe

Ingredients

200 gm Bay leaves
50 gm Samundari jhaal / stone flower/ Dagad ka phool/ Pathar ka phool
1 tbsp of oil

Method

  1. Heat a heavy bottom pan.  Add in 1/2 tbsp of oil followed by  bay leaves and roast till light change in color. Remove and cool
  2. Heat the remaining  add in the samundari jhaal and roast for about 5 minutes. Remove & cool.
  3. Note: Both the spices are roasted in low medium heat.
  4. When completely cool ground to powder.
  5. Seive it to get a fine powder. 
  6. Store in an airtight container  & use as required.
  7. Stays upto a year in the fridge
UPDATED:
From all the queries , I have received regarding samundari jhaal , I  am adding the picture of it for better understanding . Samundari jhaal also known as dagad phool  or stone flower or pathar ka phool. This spice is mostly used in maharashtrian cuisine mainly in Kala or Goda Masala.

15 thoughts on “Thanda Masala – A spice mix

  1. What is samundari jal? spice blend looks good. Can almost smell the aroma :) , havent forgotten your request, will be sending you the post soon, insha allah
  2. Please google Dagad Phool Nava. Hope u get a clear idea about this spice. I am sure some Indian store will definitely have this spice. I used to get it from India . Since a year only, I have seen Indian store stocking up this spice in Dubai.
  3. Thanda Masala is an actual type of masala prepared in Bihar/UP.. More specifically Kayastha families. Its made with Garlic, Crushed mustard, Coriander powder, and green chillies. We usually make fish curry (Rohu/Katla), or Aaloo Sem ki sabji, Besan ke Chilla ki Sabji
    1. Thanks for sharing this information Sanchit. I was introduced to this masala by my mother in law. She is originally from Vidharb, Maharashtra. I would definitely try your version too. I am always curious to know the authentic food habits of different regions of India.

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