Kolhapuri Masala Recipe is a spicy Maharashtrian Masala used to add an authentic touch when cooking Maharashtrian recipes. It is not for the faint hearted as it is extremely spicy!
Serves: 1kg
INGREDIENTS · Red chilies 400 gms · Grated dry coconut 250 gms · Sesame seeds 80 gms · Coriander seeds 50 gms · Cumin seeds 50 gms · Black pepper 50 gms · Mustard seeds 10 gms · Fenugreek seeds 10 gms · Leaves 25 gms · Cloves 50 gms · Oil 50 ml · Nutmeg powder 5 gms · Kashmiri red chili powder 50 gms
METHOD
1. Take a kadai. Add all the spices except red chili powder and nutmeg powder. we will be adding these both ingredients at the end.
2. Drizzle 1 tsp oil and coat all the spices by mixing well. Roast these spices over medium high heat. Stir continuously to avoid burning.
3. After red chilies will blacken, mustard seeds will crackle, coriander-cumin seeds will become dark reddish. Also, you will sense nice aroma of roasted spices. This is the sign that spices are roasted nicely. Do not roast too much, otherwise spices will burn and get unpleasant bitter taste. Add the meat pieces. Mix well.
4. Transfer roasted spices to a big plate. Let them cool completely. Grind it to a fine powder. Add nutmeg and red chili powder. Mix well.
5. Take a clean glass container or any airtight container. Put all the masala in it and close with lid. Store in a dry place.
If you make my kolhapuri masala, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!
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