Racheado masala

Racheado masala is the specialty of Goa. It is very versatile and can be used to prepare vegetables, seafood, chicken and red meat dishes.

Ingredients:

Kashmiri red chilies : 20 (big ones)

Garlic : 30 cloves or 1/2 cup (small variety) 

Ginger : 4 inch piece

Onion : 1 bulb

Cinnamon : 8 Inch pieces

Cloves : 15

Cumin : 2 tsp

Pepper : 1 tsp

Turmeric : 1 tsp

Tamarind  : 1/2 cup

Vinegar : as required (around 1 cup)

Oil : 1/4 cup

Sugar or jaggery : 1/2 cup

Salt : to taste

Procedure:

Clean the tamarind and soak it in vinegar.

Broil an onion on live flame or charcoals until the peels get burnt completely and the inner layer looks translucent. Then peel off the charred layer and roughly chop it.

Slice the ginger across the fibre, roughly chop the garlic and break the chillies into pieces. Put all ingredients in a mixer jar and roughly powder them.

Then add the vinegar soaked tamarind and grind it to a fine paste. Add salt, sugar / jaggery and more vinegar if required.

Heat oil in a pan, add the ground masala, and cook it on a low flame for five to ten minutes or until it starts to boil.

Cool and store in sterilized jars. Keep refrigerated for longer usage. 

Recipe by: Linda Fernandes, Ponda-Goa.

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