KANDA  LASUN  MASALA / HOW  TO  MAKE KANDA  LASUN  MASALA  / KOLHAPURI  KANDA  LASUN  MASALA

KANDA LASUN MASALA / HOW TO MAKE KANDA LASUN MASALA / KOLHAPURI KANDA LASUN MASALA

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I love to explore different cuisines and have to say that I have fallen in love with Maharashtrian cuisine so much… This cuisine has so many different varieties of their own spice blends which are so much flavorful and exciting. Whenever I read some authentic Maharashtrian recipe, they always mention unique masala blends like ‘Goda masala’, ‘Kanda lasun masala’, ‘Kolhapuri masala’, ‘Kandeshi masala’, and the list goes on… These masalas are easily available in Maharashtra and their nearby places, but all over India, it’s a little bit difficult to get.

When searching  recipes of how to make kanda lasun masala at home, I came across many recipes but they are very authentic and difficult to make at home, each one different from  other, the authentic recipe had some ingredients which were not easy to get like nagkesar etc. So I mixed and matched few recipes and made my own  version of “Kanda Lasun Masala”, as per my liking and the ingredients available in my kitchen pantry. And when finally made it, my kitchen was smelling heavenly, and  color was so vibrant due to the Bedgi chilies, couldn’t ask for more…Though the process of roasting, frying and grinding this masala is  little bit time consuming and laborious, but the end results are worth all the efforts I must say. This spice blend can be used for many flavorful veg and non-veg curries or to make any dry subzi too, adding this masala takes the dish to another level. Will be sharing recipes made with this masala soon so stay tuned….

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Do try this flavorful and chatakadar recipe, “Kanda Lasun Masala” in your home kitchen as homemade spice blends are always superior in quality and taste better than any store bought packeted stuff. Making homemade masalas  is such a satisfying feelings in the end, don’t you agree as we know what goes in it, no added food colouring or preservatives and its made in a hygienic atmosphere of your home nothing can get better than this.

Have already shared my recipe of Goda Masala (for recipe click here) on my blog do check its recipe if you like and many more related Maharashtrian recipes have been shared on the blog do click on the recipe names given below to check their recipes hope you will like them too.

JOWAR ROTI

BHARLI VANGI

BATATA SUKHI BHAJI

MAHARASHTRIAN GODA MASALA

PEANUT & CHILLY GARLIC CHUTNEY

MAHARASHTRIAN THALI

SABUDANA KHICHDI
If you do try and like my recipe then please do give me a feedback if possible either in the comments section below or else take a click of the recipe you made and tag #spiceaffairs on Instagram so that I can see what you came up with in your own kitchen would be happy to see it. Till then happy cooking…

IMG_7005-minRECIPE FOR KANDA LASUN MASALA:
Ingredients:

  • 3 medium sized – Onions sliced finely
  • 25 to 30 nos – Garlic cloves sliced finely
  • 50 gm – Red chilly powder
  • 50 gm – Bedgi chilly powder (this chilly has a nice vibrant color)
  • 1 tsp – Black pepper powder
  • 2 tbsp – Dry grated Coconut roasted until golden
  • ½ tsp – Cloves (laung)( whole)
  • 2 nos – Star anise ( phool chakri)( whole)
  • 1tbsp – Black Cumin ( shahi jeera)(whole)
  • 1 tsp – Cumin seeds (whole)
  • 4 nos – Black cardamom (badi elachi) (whole)
  • 1’’ inch – Cinnamon (dalchini) stick
  • ¼ th tsp – Mace (javitri) (whole)
  • 50 ml – Oil
  • 2 ½ tbsp. – Rock salt (coarse salt)

IMG_7007-minMethod:

  1. Take the whole garam masala spices like cloves, star anise, black cardamom, cinnamon, mace and cumin seeds, black cumin dry roast them one by one and take them out and cool to room temperature.
  2. Add 50 ml oil, fry the sliced garlic till it turns into crisp and golden take it out. In the same oil add the sliced onions along with the rock salt and fry till crispy and golden brown but not burnt, take out on an absorbent paper and let them cool.( if more oil is needed do add as the onion and garlic needs to be crispy fried)
  3. In a mixer grinder jar first, add the roasted whole spices and grind to a fine powder, then take them out.
  4. Add the fried garlic and onions in the mixer grinder jar along with coriander powder, 2 types of red chilli powder, black pepper powder, and the above ground garam masala powder, dry roasted coconut, powdered, grind to a fine powder by giving short blitz’s in the mixer grinder jar till everything is well incorporated and ground well. (over grinding would make the masala lumpy so grind by giving short blitz or pulsing on the power button of the mixer grinder)
  5. Now kanda lasun masala is ready store it in an airtight jar after it’s cooled properly keep it in the refrigerator for longer shelf life.
  6. This spicy masala blend can be used in making gravy or any dry dish, it even goes well while cooking non-veg curries too.

IMG_6992-minNOTES:

  1. As this spice powder is made using fresh ingredients like onion and garlic, make sure that they were nicely fried until crisp and golden brown (but not burnt) , or else the spice powder will not stay good for long and get spoiled.
  2. Always make sure that jar in which you are storing it is of glass, clean and dry. Jar should have an airtight lid.
  3. Store the masala in a clean dry jar and keep it refrigerated to extend shelf life.

 

5.0 from 1 reviews
KANDA LASUN MASALA / HOW TO MAKE KANDA LASUN MASALA / KOLHAPURI KANDA LASUN MASALA
 
Author:
Recipe type: Dry masala, Maratha Affairs, Pickles & Condiments
Cuisine: Indian
Ingredients
  • 3 medium sized – Onions sliced finely
  • 25 to 30 nos – Garlic cloves sliced finely
  • 50 gm – Red chilly powder
  • 50 gm – Bedgi chilly powder (this chilly has a nice vibrant color)
  • 1 tsp – Black pepper powder
  • 2 tbsp – Dry grated Coconut roasted until golden
  • ½ tsp – Cloves (laung)( whole)
  • 2 nos – Star anise ( phool chakri)( whole)
  • 1tbsp – Black Cumin ( shahi jeera)(whole)
  • 1 tsp – Cumin seeds (whole)
  • 4 nos – Black cardamom (badi elachi) (whole)
  • 1’’ inch – Cinnamon (dalchini) stick
  • ¼ th tsp – Mace (javitri) (whole)
  • 50 ml – Oil
  • 2 ½ tbsp. – Rock salt (coarse salt)
Instructions
  1. Take the whole garam masala spices like cloves, star anise, black cardamom, cinnamon, mace and cumin seeds, black cumin dry roast them one by one and take them out and cool to room temperature.
  2. Add 50 ml oil, fry the sliced garlic till it turns into crisp and golden take it out. In the same oil add the sliced onions along with the rock salt and fry till crispy and golden brown but not burnt, take out on an absorbent paper and let them cool.( if more oil is needed do add as the onion and garlic needs to be crispy fried)
  3. In a mixer grinder jar first, add the roasted whole spices and grind to a fine powder, then take them out.
  4. Add the fried garlic and onions in the mixer grinder jar along with coriander powder, 2 types of red chilli powder, black pepper powder, and the above ground garam masala powder, dry roasted coconut, powdered, grind to a fine powder by giving short blitz’s in the mixer grinder jar till everything is well incorporated and ground well. (over grinding would make the masala lumpy so grind by giving short blitz or pulsing on the power button of the mixer grinder)
  5. Now kanda lasun masala is ready store it in an airtight jar after it’s cooled properly keep it in the refrigerator for longer shelf life.
  6. This spicy masala blend can be used in making gravy or any dry dish, it even goes well while cooking non-veg curries too.
Notes
1. As this spice powder is made using fresh ingredients like onion and garlic, make sure that they were nicely fried until crisp and golden brown (but not burnt) , or else the spice powder will not stay good for long and get spoiled.
2. Always make sure that jar in which you are storing it is of glass, clean and dry. Jar should have an airtight lid.
3. Store the masala in a clean dry jar and keep it refrigerated to extend shelf life.
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8 Comments

  1. I love this masala to the core.. Tastes good with theplas and puris apart from the very popular vada pav.

     
    • mukherjee soma

      Thanks Shobha this masala is good for cooking curries and subzis, the sengdana chutney or the vadapav dry chutney you are talking about is a different one , the recipe is already shared on my blog do check if you want to try it.

       
  2. Such an nostalgic masala.. Love Kolhapuri Recipes in any form.. thanks for sharing this lovely recipe.. pinning this recipe..

     
  3. Wow..this masala is packed with flavours with all these whole spices you have used in this recipe, such a beautiful colour as well. This is in my to do list 🙂

     
  4. Lovely mixture of spices in the much favored kanda lasun masala!! Beautiful clicks 🙂 🙂 Love the awesome and beautiful photography too!!

     

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