16 May Kolhapuri Masala Powder
Coming from Maharashtra state, Kolhapuri dishes are famous for its spiciness. Not surprisingly, Kolhapuri Masala powder is a spicy masala that lends an authentic touch to Maharashtrian cuisine.
There are two types of Kolhapuri masalas for making Kolhapuri dishes. One is Kolhapuri Fresh Masala which uses onion and garlic. And dry Kolhapuri masala powder that I’ve given here. Frying onion and garlic requires oil. Since I wanted to make this oil free, I made the dry masala powder.
Authentic Kolhapuri Masala uses the spicy Lavangi Chiilies. However, I have used Byadgi chillies that I normally use in my cooking. I prefer them because these chillies lend both colour and spiciness. You can also add Kashmiri chilli powder if you prefer.
You can take dry masalas such as cardamom, cinnamon, clove, etc. However, in this recipe, I’ve taken garam masala powder which includes all dry masalas instead of adding them individually. It is a short cut, instant Kolhapuri Dry Masala Powder. For those working women, bachelors and beginners who are hard up for time, this should work out well. Being a versatile masala powder, you can use it in variety of sabzis and curries including Pav Bhaji.
Kolhapuri Dry Masala Powder
- 1 tablespoon Desiccated Coconut
- 1 tsp poppy seeds
- 1 tsp sesame seeds
- 4 cashew nuts
- 2 tsp Garam masala powder
- 2 tsp Chilli powder
- 1 tsp Dhania powder
- ½ tsp Cumin Powder
- Dry roast the first 3 ingredients separately till they give out nice aroma
- Dry roast the cashews for few minutes. Do not brown them.
- Cool and add all with the rest of the masala powders in the mixer
- Grind to a coarse powder.
- This yields approximately 4 tablespoons
- This can be stored in the refrigerator for future consumption
You can check for more Masala powders here