Kolhapuri Masala

Kolhapuri masala is a popular spice blend from Kolhapur region in Maharashtra which is made using dried red chillies, dry coconut or Khopra and a bunch of flavourful whole spices. This is a very flavourful and aromatic masala that can be multipurposed in various dishes.

Kolhapuri masala is generally a fiery masala and packs a punch and flavour. Since this is an intense masala, just this one spice mix in itself shall suffice to make a delicious dish. You need not use any other spice powder like dhaniya powder or garam masala when you use this Kohlpauri masala.

This masala forms the base for many popular dishes like Veg Kohlapuri, Misal Pav and can be used while making Usal as well. You can also make Paneer Kolhapuri using this spice blend and is a strong contrast to the other cream and tomato based paneer gravies that we have normally. If you are a non-vegetarian, the same masala can be used for making other meat based dishes.

Since this is such a versatile masala, I thought of dedicating an entire post to just the preparation of this masala. The masala is quite easy to make at home and can be stored either at room temperature or in fridge for weeks easily. It is to be noted that the shelf life of this masala is not as long as a garam masala, as this masala contains both dry coconut and garlic, hence it will not be perfectly dry. Also, I recommend making this masala in small batches and use it within one or two month’s time, as the flavours and aroma are best retained in this duration.

Kohlapur is known for it’s spicy food and there is a Marathi term that is popularly used for some of the dishes from here – ‘Zanzanit’, which translates to superb, fiery and hot. For example, it is common to hear Zanzanit Misal Pav, or Zanzanit Veg Kohlapuri etc. So it is imperative that the chillies used in this masala is ought to be hot.

For Kohlapuri masala, normally the Lavangi red chillies (dried) are used which are fairly hot and also have a bright orange red colour. If you are able to find this chilli, it works great, however it is not commonly available in many other parts of the country, so in my recipe I have used a combination of the Guntur red chilli (which is quite hot) and Byadagi red chillies which are moderately spiced, but impart a great colour.

What makes Kohlpauri masala interesting is the array of spices and other ingredients like dry coconut or khopra and garlic that are used in this masala. However it is important to note that the ratio or proportion of these ingredients is to be maintained correctly to yield the best results. The proportion mentioned in the below recipe works best and is tried and tested many times. So do try to follow the same ratio.

All the ingredients are dry roasted on low flame till aromatic, and then ground to a fine powder. Now, let us look at some of the important ingredients used in making this masala:

• Red Chillies – Lavangi chillies work best for this, however in my recipe I am using a mix of Byadagi chillies and Guntur chillies. Byadagi chilli is mildly spiced and yields a great colour, so I am using in it higher quantity, however if you are using a spicier variety like Lavangi, just use 6 to 7 of them.
• Coriander Seeds and Cumin – Coriander seeds and Cumin are used in the ratio of 2:1.
• Dry Coconut or Khopra – This is again a unique ingredient in this masala and the ratio of khopra is same as coriander seeds. You can also use desiccated coconut instead of Khopra. If you don’t have either of them, roast grated fresh coconut till it is golden brown.
• Sesame Seeds and Poppy Seeds – Sesame seeds imparts great aroma and taste to masala and it is to be used in the ratio of 1:1 with respect to cumin.
• Garlic – Garlic has moisture, so it is important to roast it on low flame. If you do not eat garlic, you can skip this ingredient, however it is highly recommended in this recipe.
• Paththar ke Phool or Dagad phool or Stone Flower – This again is quite an important ingredient, however only a small amount is required, else it can be quite overpowering.
• Other whole spices – cinnamon, cloves, whole black pepper, green cardamom, black cardamom and star anise

Usage & Storage Instructions

Kolhapuri masala can be used as the main masala or spice in many dishes like Misal Pav, Veg Kohlapuri, Usal, Paneer Kohlapuri etc. This masala is the most important ingredient for the Kohlapuri Misal Pav and is different from the other variations of Misal Pav like Puneri Misal Pav, Nagpur Misal Pav etc. It is important to note that when this masala is used, garam masala is not needed in the recipe, as this masala has all the required flavour and punch.

This masala can stored in an air tight container either in fridge or room temperature. I recommend storing in the fridge for a longer shelf life. When stored in fridge, it stays good and aromatic easily for 2 to 3 months.

Kolhapuri Masala

Kannan

Kolhapuri masala is a fiery hot spice blend from Kolhapur in Maharashtra which is made with an array of whole spices, dried red chillies and dry coconut

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Cook Time 15 minutes mins

Course Masala Mix

Cuisine Indian, Maharashtrian

Servings 1 Large Cup

Ingredients

  

• 2 tbsp Coriander Seeds
• 2 tbsp Dry Coconut or Khopra
• 1 tbsp Cumin Seeds or Jeera
• 1 tbsp White Sesame Seeds
• 1 tbsp Poppy Seeds or Khas-Khas
• ½ tsp Fenugreek or Methi Seeds
• 7-8 Byadagi Red Chillies
• 3-4 Guntur or Regular Dry Red Chillies
• 10-12 Black Peppercorns
• 2 inch Cinnamon
• 4 Cloves
• 3 Green Cardamom
• 1 Black Cardamom
• 1 pinch Stone Flower or Paththar ke Phool or Dagad Phool
• 1 Star Anise
• 7-8 cloves Garlic

Instructions

 

• All the above mentioned ingredients are to be dry roasted one by one on low flame till they are slightly aromatic.
• Heat a pan and on low flame add all the whole dry spices – cinnamon, cloves, green and black cardamom, star anise, stone flower and black peppercorn. Roast slightly and then keep aside.
  
• Next add the coriander, methi or fenugreek and cumin seeds and roast till they slightly start changing colour. Keep aside.
  
• Next roast the sesame and poppy seeds till they just start popping. Remove from flame as soon as they start popping. Be careful that the pan is not too hot, else the sesame and poppy seeds can burn easily.
  
• Next roast the dry coconut or khopra till it is golden brown and keep aside in a plate.
• Now roast the garlic till it becomes golden in colour.
  
• Finally add the red chillies (both byadagi and regular Guntur chillies) and saute for 1 minute till they become crisp.
• Cool all the roasted ingredients.
  
• Now grind all the ingredients together in a mixer grinder to a fine powder.
  
• The masala powder can be transferred to an air-tight container and stored either in fridge or refrigerator. Use the masala in your recipe as required.
  

Notes

• If you are using lavangi red chillies, replace it with 6 to 7 red chillies for the above given recipe. You can increase or decrease the chillies in the above given recipe as per the spice level that you like. This recipe yields a moderately spicy masala.
• It is important to dry roast the garlic well to get rid of excess moisture in it. So it works best if you chop the garlic and then fry. If you do not eat garlic, you can skip this ingredient and add asafoetida or hing.
• Dry coconut or Khopra or even desiccated coconut works best for this masala, as it does not have any moisture. However if you do not have either of them, dry roast fresh grated coconut well till it is golden in colour.
• Stone flower or paththar ke phool is an important ingredient in this recipe, so do not skip. However ensure that you do not add in excess as it will overpower the flavours. One large pinch should suffice.
• Grind the ingredients only after cooling it well, else the masala will turn lumpy due to the steam. 
• Store in an air-tight container and preferably in refrigerator for longer shelf-life and freshness.

Keyword Chillies, Kolhapuri, Maharashtra cuisine, Masala, Misal Pav, Mix, Non-spicy, Premix, Spice Blend, Spices, Usal, Veg Kolhapuri, Zanzanit