Kolhapuri Masala Powder has exquisite flavors from whole spices and a slightly nutty flavor from coconut. We can use this masala in making Paneer sabji, Misal, or mixed vegetables. Jump to:About Kolhapuri Masala PowderWhy You Will Love This Spice BlendIngredientsStep-by-Step DirectionsStoring The MasalaHelpful TipsMore Homemade Spices and SeasoningsRecipe Card
About Kolhapuri Masala Powder
There are two types of Kolhapuri masala, one is this dry powder, and the other is a wet blend of spices. The wet masala we should use right away or within 2-3 days after making it. But we can store this dry Kolhapuri Masala Powder for a longer period of time. This Kolhapuri Masala is used to make Kolhapuri-style dishes which are famous for their hot characteristic. One might think that making our spice blend at home is time-consuming. But believe me; it’s not; in fact, making a homemade masala powder is straightforward. It comes together easily and quickly. Moreover, we can customize our spice blend as per our taste. Once you start making homemade masala, you will instantly know the difference between store-bought and homemade masala powder. Homemade masala is fresh, robust, and easily accessible.
Why You Will Love This Spice Blend
It is homemade and provides fresh flavors. We can choose the best quality spices to make this blend. It is spicy and aromatic and makes the dish flavorful. The recipe is easy and comes together quickly. Kolhapuri Masala Powder is without onion and garlic and can be used for many Indian dishes.
Ingredients
To make Kolhapuri Masala Powder, we require the ingredients which are readily available in our pantry. Or, if you do not have them, you can easily find them in the Indian grocery store.
Step-by-Step Directions
Heat a frying pan over low to medium heat and dry roast the dried red chilis, stirring continuously. Roast them for about 3-4 minutes or until red chilis become darker in color. Remove the red chilis from the pan and take them to the bowl or plate.
In the same pan, roast the dry coconut on low heat until lightly golden brown. Remove it from the pan and place it in the bowl or plate with red chilis.
Helpful Tip: Coconut will burn faster, so make sure to stir the coconut constantly and roast on low heat.
Now in the same pan, add all the spices except nutmeg powder and red chili powder. Roast the spices on medium heat, stirring continuously, for a few minutes until they are fragrant.
Remove the spices from the pan and place them on the plate with roasted chilis and coconut. Let them cool completely.
Take all the roasted ingredients into a blender jar, and add nutmeg powder and red chili powder. Grind the spices into a powder.
Storing The Masala
Store this spice blend in an air-tight container or jar and keep it in a cool and dry place. Because of coconut, we can keep this masala at room temperature only for 4-5 days. But we can keep the masala in the refrigerator for up to a month. You can also freeze this masala for up to six months. Store the masala in a freezer-safe container or bag and use it as you need.
Helpful Tips
Scaling: The recipe can easily be halved, doubled, or tripled. Coconut: Be quick while roasting coconut, as it will start burning quickly. Grinding: Do not over-grind the spices, as coconut will release the oil, and masala will not taste pleasant. Storing: You can make this spice blend in large quantities and freeze it for up to six months.
