Updated: Jul 17
Preparation and Cooking Time: 25 min. Ingredients: Wet Ingredients: 1 tsp Oil
2 Small Onions Chopped (Preferable Indian Onions)
1½ inch Ginger Shredded
8 Garlic Cloves Crashed
1 Whole Dry Coconut (Copra) Shredded or 1 cup Coconut Flakes
½ tsp Salt
Dry Ingredients: 4 tbsp Coriander Seeds
2 tbsp Cumin Seeds
4 tbsp White Sesame Seeds
Two 2-inch Cinnamon Sticks
3 Black Cardamom
2 tsp Black Peppercorns
20 Tirfal Pods (Sichuan Peppercorns)
50 grams Whole Dry Kashmiri Chillies
40 grams Whole Red Chillies
4-6 Bay Leafs
1 tbsp Dagad Phool (Black Stone Flower)
2 Florets of Javitri (Mace)
1 tbsp White Poppy Seeds (Kash Kash)
½ tsp Fenugreek Seeds
½ tsp Turmeric Powder
¼ tsp Asafoetida (Hing) Method:
In a pan add the oil, once hot add the onions, ginger, garlic and coconut. Cook on medium-low heat until the onions go soft and translucent, stirring continuously. Transfer the mixture into a bowl and let it cool down.
In the same pan add coriander seeds and cumin seeds, roast on a low heat for a minute, then add the bay leaf and sesame seeds. Roast for a further minute.
Now add cinnamon, cloves, black cardamom, black pepper, tirfal, dagad phool, javitri, poppy seeds, fenugreek seeds and turmeric powder. Roast for 2 minutes and transfer the mixture into another bowl to cool down.
Roast both the red chillies for 2-3 minutes and let it cool down.
In a blender coarsely grind the dry spices and remove into a bowl, next grind both the dry red chillies into a powder. Now mix all the dry and wet ingredients together and coarsely grind to a coarse powder.
Use as required or transfer the powder to an airtight jar and store in a freezer, it can last up to 6-9 months.
Kolhapuri Masala is ready to use!