Kolhapuri Masala
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
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.