December 13, 2016

Kolhapuri Masala Recipe

Kolhapuri masala is a fiery red and spicy masala from a place called Kolhapur in Maharashtra, India. This Kolhapuri masala can be used in a variety of Kolhapuri style vegetarian and non-vegetarian cooking.

Kolhapuri Masala

Recently, I've started making various spice mixes at home for my regular cooking and this Kolhapuri Masala is one of them.

It is a fiery hot masala and you can use in any recipe to give an authentic taste of Maharashtrian cuisine. You can increase or decrease the amount of red chillies that I've used to suit your taste buds.

Kolhapuri Masala can be used in making Kolhapuri Chicken, Mutton Kolhapuri, Kolhapuri Sabzi, Kolhapuri style egg curry and many more recipes. This masala can be made and stored in an airtight glass jar in the refrigerator. It eases up the process of cooking as all you need to do while making a gravy is to use some birista, add ginger garlic paste, salt and some tomato puree along with 2-3 teaspoons of this Kolhapuri Masala. Then add chicken, mutton or vegetables as per your recipe and the dish is ready.

Let's learn how to make this famous Kolhapuri Masala.

Kolhapuri Masala

Kolhapuri Masala Recipe

Author: Razina | Cuisine: Indian | Recipe Type: Condiment
Prep Time: 5 minutes | Cook Time: 10 minutes | Yield: 1 cup


  • 5-6 dried red chillies
  • 1 teaspoon coriander seeds
  • 1 teaspoon sesame seeds
  • 1 teaspoon poppy seeds
  • 1 teaspoon kashmiri red chilli powder
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon fenugreek seeds
  • 1/2 teaspoon cumin seeds
  • 2 tablespoons grated coconut
  • 4-5 black peppercorns
  • 2 cloves
  • 1 inch cinnamon
  • 1 green cardamom
  • 1 bay leaf
  • a pinch of nutmeg powder

Directions for making Kolhapuri Masala recipe

1. In a non stick pan, dry roast all the spices except kashmiri red chilli powder and nutmeg powder till a lovely aroma spreads. Do not over roast or else it will get burnt.

2. Immediately place it on a large plate to cool it down.

3. Grind to a fine powder. The sesame seeds and grated coconut will release oil in the process, so you need to scrape the sides few times while grinding.

4. Add red chilli powder and nutmeg powder. Give a mix.

5. Use in your recipe and store the remaining in an airtight glass jar in the refrigerator.

1 comment:

The Foodie Delight

The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!