Learn how to make Maharashtrian Kolhapuri Masala powder at home from our chef Archana on Ruchkar Mejwani Basic Cooking. This masala is also known as Kanda Lasun masala as it has onion and garlic in large proportions. Kolhapuri masala is used widely in Kolhapuri style chicken and vegetarian recipes.

Ingredients:

4 tbsp Oil
2 Onions, chopped
1 Cup Dry Coconut, chopped
1 tbsp Salt
1 inch Ginger
2 Onions of Garlic
4 tbsp Coriander Seeds
3-4 Bay Leaf
4 tbsp White Sesame Seeds
2 tbsp Cumin Seeds
1 tbsp Poppy Seeds
1/2 tsp Turmeric
10-12 Cloves
2 Masala Cardamom
1 tbsp Dagad Phool
2 Jayvitri
2 tsp Black Pepper
1/4th tsp Fenugreek Seeds
1/4 tsp Hing
20-22 Teppal
50 gms Bedgi Mirchi
50 gms Shankeshwari Red Dry Chillies

Method:

- In a pan heat some oil.
- Add onions, dry coconut, salt, ginger & garlic. Roast everything well for few minutes.
- Transfer the mixture into another bowl and let it cool down.
- In the same pan add coriander seeds, bay leaf, sesame seeds, cumin seeds, poppy seeds, turmeric powder, cloves, masala cardamom, dagad phool, jayvitri, black pepper, fenugreek seeds, teppal, bedgi & shankeshwari dry red chillies. Roast everything well for few minutes.
- In a mixer grind add the cooled down onion mixture & hing. Grind it coarsely.
- Then add the dry mixture in batches. Grind everything to a powder.
- Kolhapuri Masala is ready to use.