Kolhapuri Masala | Authentic Spice Blend | Kravings

Let's talk about this amazing spice blend. This Kolhapuri masala is made by roasting coconut, onion, garlic, cumin, peppercorns, poppy seeds, triphal, peppercorns, fennel seeds, sesame seeds, dagad phool, javitri, bay leaves, star anise, black cardamom, green cardamom, cloves, cinnamon, turmeric, asafoetida and red chilies! This stellar blend goes on to make some great recipes like Mutton & Chicken Kolhapuri.

Traditionally this recipe is made by drying all the ingredients in the sun and then pounding them together. However living in Toronto this is harder to do, so I will be roasting everything ad then will use my food processor to grind it together.

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Triphal - https://www.amazon.ca/Phoenix888-Drie...

Dagad Phool - https://www.amazon.ca/Chadeela-Pathar...

Here are the ingredients and steps to make this recipe!
Mutton Kolhapuri - Tambda Rassa

Kolhapuri masala
1/2 cup fresh Coconut
1 cup Onion
2 cloves Garlic
1/2 tbsp Khus Khus or white Poppy seeds
2 Star Anise
2 Black Cardamom
5 Green Cardamoms
2 inches Cinnamon
1/2 tbsp black Mustard seeds
1 tbsp Triphal or Teppal 1 tbsp Cumin seeds
2 tbsps Sesame seeds
1 tbsp Fennel seeds
2 tbsps Coriander seeds
1 tsp Fenugreek seeds
2 Bay leaves
1 tsp Peppercorns
1 Javitri (outer covering of Mace)
1 tsp Dagad phool (Black Stone flower)
10 Cloves
25 gms regular Begde Chillies
25 gms Kashmiri or Shankeshwari Chillies
1 tsp Turmeric
1 tbsp Salt
1 tsp asafoetida or Hing


To prepare the Kolhapuri masala, roast the coconut, followed by the onion and remove
Add in all the spices, roast and remove
Add in the chillies, roast and remove
Grind together using water as required
Store this masala in the fridge or freezer if making ahead

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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.

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