Kolhapuri Kanda Lehsun Masala
Kolhapuri Kanda Lehsun Masala, rich in antioxidants and anti-inflammatory properties, aids digestion and boosts immunity. It's a fiery blend that adds flavor and health benefits to your dishes.
1
For 4 people
Difficulty
Above average
Taste
Extra Spicy
Health Benefits
Indulge in the flavors of Maharashtra with this fiery Kolhapuri Kanda Lehsun Masala. This aromatic spice blend adds depth and heat to your dishes, elevating them to new heights of flavor.
Ingredients
4
75 grams Whole Kashmiri Red Chilies
60 grams Whole byadgi red chillies
120 grams Lavangi mirchi
60 grams Coriander seeds
25 grams Cumin Seeds
3 grams Caraway seeds
12 grams Fennel seeds
12 grams Mustard seeds
12 grams Sesame Seeds
12 grams Poppy Seeds
5 grams Bay leaf
5 grams Cinnamon
5 grams Star anise
5 grams Clove
12 grams Black Peppercorn
3 grams Black cardamom
3 grams Green cardamom
3 grams Mace
3 grams Triphal
3 grams Mesua ferrea
4 tbsp Oil
12 grams Turmeric
3 grams Asafoetida
3 grams Fenugreek seeds
3 grams Stone flower
75 grams Onions
60 grams Garlic Cloves
25 grams Ginger
1 cup Fresh coriander
60 grams Coconut
40 grams Salt
12 grams Ginger Powder
1 gram Nutmeg powder
Tips
Adjust spice levels according to your preference.
Store the masala in a cool, dry place for prolonged freshness.
Use this masala to enhance the flavor of curries, stir-fries, and marinades.
Directions
Preparation of Chillies: Sun-dry or oven-bake the Kashmiri, Byadgi, and Lavangi chillies until crispy. Remove stems and grind into a fine powder.
Dry Roast Spices: Dry roast coriander seeds, cumin seeds, caraway seeds, and fennel seeds until aromatic. Repeat with mustard seeds, sesame seeds, and poppy seeds. Combine all roasted spices.
Prepare Masala Paste: In a pan, heat oil and sauté onions, garlic, and ginger until golden brown. Add fresh coriander and coconut, then blend into a smooth paste.
Make Masala: In the same pan, heat oil and add bay leaf, cinnamon, star anise, clove, black peppercorn, black cardamom, green cardamom, mace, triphal, and Mesua ferrea. Stir in the masala paste and roasted spice blend.
Seasoning: Add turmeric, asafoetida, fenugreek seeds, stone flower, salt, ginger powder, and nutmeg powder. Cook until oil separates.
Cool and Store: Allow the masala to cool completely before storing in an airtight container.
Serving Size: Approximately 600 grams
Notes
Enhance your well-being with this spicy masala, known for its antioxidant properties and potential to aid digestion.
However, due to its heat level, it may not be suitable for those with sensitive stomachs.
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