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.
Ingredients
- 1/4 cup Coriander seeds
- 1.5 tbsp Cumin seeds
- 2 tbsp Sesame seeds
- 2 tbsp Poppy seeds
- 1/4 tsp Methi seeds
- 1/4 tsp Coconut dried
- 10 Kashmiri red chillies
- 10 Red chillies spicy, sankeshwari/byadgi
- 15 Black peppers
- 10 Cloves
- 2 inches Cinnamon sticks
- 3-5 Bay leaf
- 2 Black cardamom
- 2 Star anise
- 1/3 cup Fried onions crispy, *see notes
- 12-15 large Garlic cloves sliced
- 1 inch Ginger sliced
- 1/4 tsp Asafoetida
- 1/4 tsp Turmeric powder
- 1 tsp Salt
- 3 tsp Oil *see notes
Instructions
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.
Notes
- 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.
- 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.