Thursday, June 28, 2012

Kolhapuri Kanda Lasun Masala / Kolhapuri Masala

Time 60 min
Red chili powder 2 kg
Sesame 250 gms
Poppy seeds 100 gms
Dry coconut 500 gms
Fresh coriander leaves 5 cups
Garlic cloves 2 cups
Chopped white onion 1.5 kg
Ginger 250 gms
Garam masala 500 gms
Salt 1.5 kg
Oil 2 cups

Fry onion in 2 cups oil till it turns golden brown. Dry roast seperately sesame, poppy seeds, dry coconut on medium flame for 4-5 min. Blend in blender all ingredients to make smooth powder/paste. Then mix all ingredients with red chili powder, salt and garam masala. Mix well. store in cool and dry place in sterilized jar.


  1. Should we also fry the garlic in the oil? Thank you for the recipe.

  2. No Sridevi only onion is supposed to be fried because it contains water. After frying water is evaporated that is why masala is long lasted.
    While making this masala no vessel or blender should contain even a drop of water.

  3. what about the water in the Fresh coriander leaves. should you fry them as well?

  4. You need to wash coriander and then spread on cotton cloth, keep it as long as water is evaporated. So early morning you can keep coriander on cloth till u reaches the stage of blending


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