Kolhapuri Khanda Lasun Masala Spice Mix Recipe
Cuisine: Maharashtrian
Course: Lunch
Diet: Non-Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Kolhapuri Khanda Lasun Masala is a popular spice mix from the Kolhapur region of Maharashtra, known for its fiery heat and rich flavors. This blend is often used to add zest to various Maharashtrian dishes and can be incorporated into snacks like Bhadang (puffed rice snack mix) for a delightful experience. The key ingredients of this spice mix include dry red chilies, coconut, garlic, and a variety of aromatic spices, making it a flavorful addition to any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dry Red Chilli | 200 grams |
| Byadagi Dried Chillies | 100 grams |
| Dry Coconut (Kopra) – Grated | 75 grams |
| Onions – Sliced | 4 |
| Ginger – Chopped | 2 inches |
| Garlic – Chopped | 10 cloves |
| Salt | 1 tablespoon |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Sesame Seeds (Til) | 1 tablespoon |
| Fennel Seeds (Saunf) | 1 tablespoon |
| Cumin Seeds (Jeera) | 2 tablespoons |
| Bay Leaves (Tej Patta) | 3 leaves |
| Whole Black Peppercorns | 1 tablespoon |
| Cloves (Laung) | 10 cloves |
| Cardamom (Elaichi) Pods/Seeds | 5 pods/seeds |
| Star Anise | 2 |
| Stone Flower | 3 pieces |
| Asafoetida (Hing) | 1 teaspoon |
Instructions
-
Roasting the Whole Spices:
- Start by heating a saucepan over medium heat.
- Add the coriander seeds, sesame seeds, fennel seeds, cumin seeds, and bay leaves to the pan. Dry roast these ingredients until they turn light brown and release a fragrant aroma, about 10 minutes. Once roasted, remove them from the pan and set them aside.
-
Roasting the Other Spices:
- In the same pan, add a small amount of oil.
- Roast the black peppercorns, cloves, cardamom pods, star anise, stone flower, and asafoetida (hing) for about 5 minutes, or until they release a pleasant aroma. Set aside once done.
-
Cooking the Onions and Coconut:
- Add some more oil to the pan and sauté the sliced onions until they turn brown and caramelized. Remove the onions from the pan.
- In the same pan, add the grated dry coconut (kopra) and roast it until it becomes golden brown. Remove and set aside.
-
Roasting the Red Chilies:
- Add the dry red chilies to the pan and roast them until they become crispy. This should take a few minutes. Once roasted, remove them from the pan.
-
Blending the Ingredients:
- In a mixer or food processor, combine all the roasted spices and ingredients, including the ginger, garlic, and salt. Blitz the mixture into a coarse powder.
- Store the prepared Kolhapuri Khanda Lasun Masala in an airtight container for future use.
-
Serving Suggestion:
- To enjoy the Kolhapuri Khanda Lasun Masala, mix it with Bhadang (puffed rice) or use it as a flavorful addition to curries, snacks, or even grilled meats. The spice mix adds an irresistible heat and depth of flavor that complements many dishes.
This fiery and aromatic spice mix captures the essence of Kolhapur’s culinary heritage. Ideal for those who love bold flavors, this Kolhapuri Khanda Lasun Masala Spice Mix can elevate any dish with its intense heat and fragrant spice blend. Keep this recipe handy and experiment with adding it to your favorite Maharashtrian or Indian recipes!
