Homemade Kolhapuri Masala

15 Minutes
Serves 100 Gm
Author: Rajni Ram
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Kolhapur is a city in the southern part of Maharashtra, in India. Famous for many of its products ranging from leather to spices. Talking about spices, the Kolhapur cuisine is known for its spicy food, as well as hot peppers known as Kolhapuri Lavangi. The Kolhapuri Masala(spice mix), is a flavourful blend of spices, that is used in many recipes of the Kolhapuri cuisine. The use of coconut, along with whole spices like Cinnamon, whole red chillies, coriander seeds, and other spices is the uniqueness of this Masala(spice mix).

I have tasted curries made of this Masala and they are so flavourful. I recently tasted, a curry made of this spice at a restaurant I visited, and was so disappointed by the lacking flavours(more about this in my next post, as both posts are related- check out Bhindi Kolhapuri). So this experience got me into experimental mode, trying to create this spice mix from scratch. I referred many sites, and with modifications of the proportions of the spices used, have come up with a blend that is flavourful and I just like what I had tasted earlier. Weird how bad food experiences bring out the best from the kitchen…

While you are here I request you to have a look at other Masala/Spice powder recipes made from scratch lke- Sambar Powder, Rasam Powder, Thengai Milagapodi(Ccocnut flavoured Gun Powder), Homemade Schezwan Sauce, and more…

Ingredients

To be Dry Roasted:

  1. Dhania/ Coriander seeds 1.5 tbsp
  2. Desiccated Coconut 1 tbsp
  3. Black Peppercorns 2 tsp
  4. Cumin Seeds 2 tsp
  5. Methi Seeds 1/4 tsp
  6. Poppy Seeds 1.5 tsp
  7. Til/Sesame(white/black) 1 tsp
  8. Fennel Seeds 1 tsp

Wet Masala to be Sauted in Oil:

  1. Onion 1 medium finely chopped
  2. Garlic cloves 7-8
  3. Coriander leaves 1.4 cup finely chopped
  4. Red Chilli Powder 1 tbsp
  5. Kashmiri Red chilli powder 1 tbsp
  6. Oil 1/2 tbsp for frying masala
  1. Add all the ingredients under “to be dry roasted” to a hot pan/kadai, and roast over a low heat until aromatic, and light brown. Take care not to burn the spices. Remove unto a plate a plate and cool.
  2. To the same pan, add the oil and heat. Now add the chopped onion and saute for a minute. Add the garlic cloves also and saute until they turn a nice brown. Turn off the flame and let it cool.
  3. Now take the dry roasted spices/masalas in a blender jar, and grind to a coarse powder. To this add the sauteed onion and garlic mixture, plus the Coriander leaves and the Red chilli powder. Grind again to a fine powder. The Kolhapuri Masala is ready to use. Store in a dry container, and use as required.

Add all the ingredients under “to be dry roasted” to a hot pan/kadai, and roast over a low heat until aromatic, and light brown. Take care not to burn the spices. Remove unto a plate a plate and cool.To the same pan, add the oil and heat. Now add the chopped onion and saute for a minute. Add the garlic cloves also and saute until they turn a nice brown. Turn off the flame and let it cool.Now take the dry roasted spices/masalas in a blender jar, and grind to a coarse powder. To this add the sauteed onion and garlic mixture, plus the Coriander leaves and the Red chilli powder. Grind again to a fine powder. The Kolhapuri Masala is ready to use. Store in a dry container, and use as required.

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