Kolhapuri Masala main

Kolhapuri Masala – An amazing additive to spice up any curry

Details

Prep time

15 minutes

Cooking time

60 minutes


Kolhapuri masala powder originated from the city of Kolhapur, situated in the state of Maharashtra, India. This masala powder requires a combination 29 ingredients. It needs a little bit of patience to prepare. But I guarantee you that it will be worth your efforts. This recipe is a very easy. It is also a time saving version of the original recipe that we traditionally follow back in Kolhapur.

Being a Kolhapuri I am very proud of my birthplace because of it’s rich history. But rich history is not the only thing that makes Kolhapur so special. The rich food is one of the most important aspect of Kolhapur life. Be it either street food or dine-in of upscale restaurants, the food is always finger licking. Though there are 1001 things that make Kolhapur city an amazing place to spend your life happily but this being a food blog I think it will be better if I stick to food aspect of it.

About Kolhapuri Masala

You will find Kolhapuri Masala Powder in every household in Kolhapur and many times used as a substitute for garam masala powder. The 29 ingredients used to make this masala makes it one of the richest masala powders that I have come across so far. The aroma of this masala powder is very enticing. Kolhapuri masala powder is extremely effective for non-vegetarian dishes. But vegetarian dishes also taste great when made using this masala powder.

When I shifted to US one of the things I bought with me was my Kolhapuri masala powder. But few months later when I started to run out of it, I decided to make it here rather than get it couriered from Kolhapur. So began my search for 29 ingredients required for this. And I am happy to say that I got all the ingredients without any difficulty. Almost all the ingredients are easily available in Indian or Asian Stores. A couple of ingredients that were not available at Indian or Asian stores, I got it online.

I have also improvised on the making process of Kolhapuri masala powder. In traditionally Kolhapuri way, the process takes around a week. But, here I have tried to make the process as easy as possible and compressed the timeline to couple of hours. Though there are some tradeoffs when compared to the traditional way, this is the fastest and closest that we can get to the original Kolhapuri masala that is equally great in taste.

Preference of Summer Season for making masalas

Why it is preferable to make Masala powder in summer season? In India we prefer the summer season for making any masalas. This allows the ingredients for the masala to be sun dried that makes it easy to powder them and for longer shelf life. Also masala packed during rainy season traps moisture in the air with the masala. This may lead to masala getting spoiled very soon.

Kolhapuri Masala powder is very aromatic masala. Store it in an airtight glass container or jar for preserving the freshness of the masala longer. Avoid storing it in a metal jar or container as the ingredients from the masala will react with the metal.

Some of the dishes where I have used kolhapuri masala include Kolhapuri Masala Vangi (Kolhapuri eggplant), Kolhapuri Shahi Bhindi, Kolhapuri Shahi Brown Rice, Kolhapuri Misal among others.

So, try out this recipe and let me know if this was your tummy to heart moment….


Ingredients

  • 1 cup Vegetable oil

  • ½ cup Coriander seeds / Sabut Dhania /Dhane

  • ½ cup Grated coconut /
    Sukha nariyal ka choora / sukha khobryacha kees

  • 1 tbsp Sesame seeds / Til / Teel

  • 2 tsp Cumin seeds / Jeera

  • ½ tbsp Mustard seeds / Rai / Mori

  • 21 Cloves / laung / lavang

  • 2 medium size or 1 1/2-inch
    size 2 pieces of Cinnamon sticks / Dalchini

  • ½ tsp heaped Black pepper / Kali mirch / Kale mire

  • 1 tsp Caraway seeds / Shah Jeera

  • 2 Black Cardamom / kaalee ilaichee / Masala Velchi

  • 10 Green Cardamom / Hari Elaichi /
    Choti Elaichi / veldoda

  • 3 whole Mace / Jaipatri / Javitri

  • ½ tbsp Poppy seeds / Khus khus / khas khas

  • 1 ¼ large Bay leaves / Tej patta

  • ½ tbsp Turmeric powder /
    Haldi powder / Halad Powder

  • 1 tsp Fenugreek seeds / Methi ke dane / Methi dane

  • ½ tsp Asafoetida / Hing, powder

  • ½ tbsp Fennel seeds / Saunf / Badishep

  • 1 tbsp Nagkesar

  • 1 large Star Anis / Chakriphool / Badam phool

  • 2 tbsp Rock flower / Stone flower /
    Pathar phool / Dagad phool

  • ½ tsp Nutmeg powder / Jaiphal powder

  • 100g Rock salt / Khade meeth

  • 1/3 cup or 21g dried Chopped Garlic /
    Sukha Lasan tukda / Sukha Lasun tukda

  • 2 ½ tbsp Ginger powder /
    Saunth powder / Sunth powder

  • 120g Extra hot Chilli (for spicyness)

  • 80g less spicy dark red chilli (for color)

  • 750g Onion finely sliced / kata hua pyaaj /
    Chiralela kanda

Directions

  • In a wok pour oil and heat it.oil for kolhapuri masala
  • Later add sliced onion. Fry it till it becomes crispy and brown in color. Then strain and remove it on a plate.
    Note : Do Not keep the fried onion on a paper napkin or tissue to absorb the excess oil.add onions
  • Next in the same oil and on medium flame, fry all large spices one at a time. Like cinnamon stick, star anis, nagkesar, bay leaves, whole mace, green cardamon, black cardamon, black pepper, coriander seeds, cloves and rock / stone flower. Then strain and put them in a plate. And keep them aside.
    Note : Do not keep the fried spices on a paper napkin or tissue to absorb the excess oil. And be careful not to burn the spices or over fry them.
  • Next in the remaining oil add fenugreek seeds. Fry for ½ minute then add cumin seeds then caraway seeds then fennel seeds. Fry at medium flame and take care not to burn it. Then strain the spices and remove it in the same plate with rest of the spices. And keep it aside.
    Note : Add each spice after a gap of ½ minute so that each ingredients gets fried properly.
  • Later in the wok add 2 tbsp of the remaining oil and heat it. Heat till oil is very hot. Then reduce the flame to medium level and add mustard seeds and sauté till it starts to crackle.
  • After the mustard seeds have stopped crackling add poppy seeds and sauté.
  • Next add sesame seeds and sauté it as well on low flame.
  • Later add Asafoetida and stir for ½ a minute.
  • Then add turmeric powder and stir it as well. Later remove these ingredients on the same plate with rest of the spices and keep it aside for further use.
  • Next in a pan dry roast grated coconut till it turns crispy and light golden in color. Take care to not burn it so keep the flame to medium level and stir it continuously. Later remove it and keep it with rest of the ingredients.
  • Next in the same pan dry roast both spicy and less spicy chilies. Roast till it becomes crispy. Then remove and keep it aside.
  • In a mixer grinder add roasted coconut, ginger powder, dry garlic, nutmeg powder and rest of the fried and sautéed spices along with rock salt. Grind everything to coarse powder consistency.
    Note : Home grinders are small in size hence not all ingredients will fit at one time so at this step do not add roasted chilli.
  • Later add roasted chilli and grind with rest of ingredients. Grind everything to fine powder consistency.
  • And your Kolhapuri masala powder is ready. Add to your favorite curry and enjoy the goodness of fresh masala.


Kolhapuri Masala – An amazing additive to spice up any curry

0 from 0 votes
Recipe by Amruta Course: RecipesCuisine: Indian
Prep time

15

minutes
Cooking time

1

hour 
Total time

0

minutes

Kolhapuri masala is best suited for non-vegetarian dishes, but is equally effective on vegetarian curries as well.

Ingredients

  • 1 cup Vegetable oil

  • ½ cup Coriander seeds / Sabut Dhania /Dhane

  • ½ cup Grated coconut / Sukha nariyal ka choora / sukha khobryacha kees

  • 1 tbsp Sesame seeds / Til / Teel

  • 2 tsp Cumin seeds / Jeera

  • ½ tbsp Mustard seeds / Rai / Mori

  • 21 Cloves / laung / lavang

  • 2 medium size or 1 1/2-inch

  • size 2 pieces of Cinnamon sticks / Dalchini

  • ½ tsp heaped Black pepper / Kali mirch / Kale mire

  • 1 tsp Caraway seeds / Shah Jeera

  • 2 Black Cardamom / kaalee ilaichee / Masala Velchi

  • 10 Green Cardamom / Hari Elaichi /

  • Choti Elaichi / veldoda

  • 3 whole Mace / Jaipatri / Javitri

  • ½ tbsp Poppy seeds / Khus khus / khas khas

  • 1 ¼ large Bay leaves / Tej patta

  • ½ tbsp Turmeric powder /

  • Haldi powder / Halad Powder

  • 1 tsp Fenugreek seeds / Methi ke dane / Methi dane

  • ½ tsp Asafoetida / Hing, powder

  • ½ tbsp Fennel seeds / Saunf / Badishep

  • 1 tbsp Nagkesar

  • 1 large Star Anis / Chakriphool / Badam phool

  • 2 tbsp Rock flower / Stone flower / Pathar phool / Dagad phool

  • ½ tsp Nutmeg powder / Jaiphal powder

  • 100 g Rock salt / Khade meeth

  • 1/3 cup or 21g dried Chopped Garlic /

  • Sukha Lasan tukda / Sukha Lasun tukda

  • 2 ½ tbsp Ginger powder /

  • Saunth powder / Sunth powder

  • 120 g Extra hot Chilli (for spicyness)

  • 80 g less spicy dark red chilli (for color)

  • 750 g Onion finely sliced / kata hua pyaaj / Chiralela kanda

Directions

  • In a wok pour oil and heat it.
  • Later add sliced onion. Fry it till it becomes crispy and brown in color. Then strain and remove it on a plate.
    Note : Do Not keep the fried onion on a paper napkin or tissue to absorb the excess oil.
  • Next in the same oil and on medium flame, fry all large spices one at a time. Like cinnamon stick, star anis, nagkesar, bay leaves, whole mace, green cardamon, black cardamon, black pepper, coriander seeds, cloves and rock / stone flower. Then strain and put them in a plate. And keep them aside.
    Note : Do Not keep the fried spices on a paper napkin or tissue to absorb the excess oil. And be careful not to burn the spices or over fry them.
  • Next in the remaining oil add fenugreek seeds. Fry for ½ minute then add cumin seeds then caraway seeds then fennel seeds. Fry at medium flame and take care not to burn it. Then strain the spices and remove it in the same plate with rest of the spices. And keep it aside.
    Note : Add each spice after a gap of ½ minute so that each ingredients gets fried properly.
  • Later in the wok add 2 tbsp of the remaining oil and heat it. Heat till oil is very hot. Then reduce the flame to medium level and add mustard seeds and sauté till it starts to crackle.
  • After the mustard seeds have stopped crackling add poppy seeds and sauté.
  • Next add sesame seeds and sauté it as well on low flame.
  • Later add Asafoetida and stir for ½ a minute.
  • Then add turmeric powder and stir it as well. Later remove these ingredients on the same plate with rest of the spices and keep it aside for further use.
  • Next in a pan dry roast grated coconut till it turns crispy and light golden in color. Take care to not burn it so keep the flame to medium level and stir it continuously. later remove it and keep it with rest of the ingredients.
  • Next in the same pan dry roast both spicy and less spicy chilies. Roast till it becomes crispy. Then remove and keep it aside.
  • In a mixer grinder add roasted coconut, ginger powder, dry garlic, nutmeg powder and rest of the fried and sautéed spices. Grind everything to coarse powder consistency.
    Note : Home grinders are small in size hence not all ingredients will fit at one time so at this step do not add roasted chilli.
  • Later add roasted chilli and grind with rest of ingredients. Grind everything to fine powder consistency.
  • And your Kolhapuri masala powder is ready. Add to your favorite curry and enjoy the goodness of fresh masala.

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