Kolhapuri Kanda Lasun Masala

Kolhapuri Kanda Lasun Masala is a spicy and fiery spice powder. This aromatic and versatile powder is an authentic Kolhapuri Maharashtrian masala. A special blend of spices, dry coconut, sesame seeds, ginger, onion, and garlic is so warm and perfect in various Kolhapuri style dishes.

This versatile and spicy kanda lasun masala can be used to make Kolhapuri Misal, Veg Kolhapuri, or any curry to add exotic flavors to the dish. This masala adds hot and spicy flavors to add to the taste of any dish.

Homemade Kolhapuri kanda lasun masala is so much more flavorful, fresh, and tasty than store bought masala powder. Once you start making your own masala, you will not go back to buy it from the store for sure 🙂 

This special blend of spices is not that hard to make but you will need some patience and time for making this masala. Once this masala is ready, it will give so much flavor without spending a lot of time on any dish later!

Preparation of making this Kolhapuri kanda lasun masala starts by Sun drying the chillies and onions. Sometimes it is hard to manage if the weather does not permit it. I made a masala blend using store bought fried onions to save some time – you can definitely Sun dry the onions and deep fry them. 

I have made this Kolhapuri kanda lasun masala with some basic ingredients which you can find in your kitchen. You can definitely play around with some ingredients according to your preferences or availability. 

Ingredients

• Coriander seeds
• Cumin seeds
• Sesame seeds
• Poppy seeds
• Methi seeds
• Coconut 
• Kashmiri red chillies
• Red chillies
• Black peppers
• Cloves
• Cinnamon
• Bay leaf
• Black cardamom
• Star anise
• Fried onions
• Garlic
• Ginger
• Asafoetida
• Turmeric powder
• Salt
• Oil

Kolhapuri Kanda Lasun Masala Step By Step Recipe

Roasting The Spices

In a pan, dry roast coriander seeds and cumin seeds separately for 3-5 minutes each until they are lightly roasted on medium low heat. Take the seeds out on a plate and set aside. 

Next, add methi seeds and roast them for 1 minute and transfer them to the same plate. 

Transfer sesame seeds in a pan and roast them for 5-6 minutes on medium low heat until they turn golden. Add poppy seeds and roast them together with the sesame seeds for 1 minute. Transfer them to a small bowl. 

Dry roast both types of red chillies on low heat for about 3-4 minutes and set them aside  in a small plate. 

Transfer the dry coconut to the pan, dry roast it on low heat for 4-5 minutes until it turns golden brown, and set it aside in the sesame and poppy seeds plate. 

Wipe down the pan with a kitchen towel, heat ½ tsp oil on low heat. Add bay leaves and fry them for about 3-4 minutes until they turn light brown. Transfer the bay leaves in a small plate. 

Add 1 tsp oil in the pan, cinnamon sticks, black cardamom, black pepper, cloves, star anise, and fry them for 3-4 minutes until they turn aromatic. Set aside in a bay leaf plate. 

In the pan, add ½ tsp oil, asafoetida, sliced ginger, garlic cloves, and fry them on low heat for 1 minute. Set the ingredients aside in the sesame seeds bowl. Combine salt and turmeric powder in a bowl. 

Grinding The Spices

In a grinding jar, grind the chillies into a coarse powder, transfer the roasted coriander seeds, cumin seeds, and methi seeds into a powder. Set the powder aside on a plate. 

Next, grind the fried bay leaves, cinnamon sticks, black cardamom, black pepper, cloves, and star anise into a powder. 

Transfer the sesame seeds, poppy seeds, coconut, ginger, garlic, asafoetida, turmeric, salt, and grind into a powder. Transfer it to the same plate and mix together. 

Next, grind everything together into a powder and store it in an airtight container. 

Tips For Making Kolhapuri Kanda Lasun Masala

• Roast the ingredients patiently on medium low heat without burning them or they turn too dark – the taste and color of the final masala will change. 
• Use any spicy red chillies if Sankeshwari chillies are not available. 
• Do not overgrind the coconut, sesame, poppy seeds, ginger, and garlic or it will release lots of oil in the masala. 
• If you feel oil is less for frying the spices, you can increase the oil quantity. 

Variations

• Use 2 medium sized onions, slice them, and dry roast them for 7-8 minutes on low heat or sun dry them. After that, fry them in ⅓ cup of oil instead of buying store bought onions. 
• Any spicy red chillies can be used instead of Sankeshwari chillies. 
• Instead of using whole chillies, you can add red chili powder and Kashmiri red chili powder while grinding the masala. Add around 3 tbsp each or more for spicier Kolhapuri kanda lasun masala. 
• You can skip adding ginger if you wish. 
• Finely chopped, dried coriander leaves can be added to the masala and grind everything together. 

How To Store The Kolhapuri Kanda Lasun Masala?

You can store the Kolhapuri kanda lasun masala in an airtight container at room temperature for 1 month.

Store the masala in an airtight container for about  2 months in the refrigerator. 

Kanda lasun masala can be stored in the freezer in a zip lock bag or in an airtight container for about 6-7 months. 

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