Kali Mirch - by Smita

Celebrating Passion for Food

  • Home
  • About us
  • Recipes
  • Contact
  • How To?
  • Marathi Recipes
  • My Reminiscence

Kanda Lasun Masala- Secret of Kolhapuri cuisine

February 13, 2017 by Pranay Singh 13 Comments

Kanda Lasun Masala

Pune, popularly known as “Oxford of East” owing to high presence of educational institutions in the city has also attained a rather unique distinction.

Being historically rich it has attained a title of “cultural capital” of the state witnessing a significant number of social and cultural events in the city. Various food festivals, cultural and social events that are held here give you a fair glimpse of the varied offerings of the different regions of Maharashtra.

Kanda Lasun Masala

One such annual event held in Pune, that has achieved a great prominence on the culinary landscape of the city is ‘BhimThadi Jatra’. Jatra meaning a fair or bazaar has hundreds of live counters featuring lip smacking food items from various parts of Maharashtra. There are stalls selling spice mixes (masalas) from various parts of Maharashtra like Goda Masala, Kanda Lasun Masala, Khandeshi Masala, Fish Masala and several other such prized concoction of Indian spices that are such an integral part of regional cuisine.

It is virtually a foodie’s paradise. How else can you describe a place that offers endless choices catering to a foodie’s palate-all under one roof?  We were delighted beyond words when we stepped into that arena first time and have been visiting the place year after year with the similar excitement and thrill. We also take some time out to visit the stalls selling masalas giving easy access to these secret concoctions which are difficult to procure otherwise.

On one such visit, we purchased Kolhapuri Kanda Lasun Masala and Jwari Mirchi powder- two of the most significant offerings from Kolhapur cuisine. These flavorful spice powders have since become a significant part of my pantry stock and I often use them in many Kolhapuri recipes. I have used it so very often in my recipes like Tambda rassa, Kala rassa and vegetarian delights like Kolhapuri Misal.

When my stocks of Kanda Lasun Masala were exhausted and needed replenishment, I had to look out for some recipes that can demonstrate how to make this spice blend at home and I am glad that I found one. I came across this recipe in a book titled – ‘Rare Gems: A Non-vegetarian Gourmet Collection from Maharashtra’ by Aditya Mehendale. Besides documenting several gem of a recipes author has painstakingly documented various masalas that originate from culinary scenery of Maharashtra. I was thrilled at the prospect of making Kanda Lasun Masala at home and post laborious process of roasting, frying, grinding and mixing I had most flavorful Kanda Lasun masala. I can say with all my conviction, though the process may be laborious and long, that the end product is such a satisfying feeling. The homemade spice blend is far superior in quality than the store bought products.

Kanda Lasun Masala

The recipe makes approximately 500 grams of Kanda Lasun Masala and can be modified accordingly to increase or decrease the quantity. It must be stored in an air tight container for best results.

Click here for such other magical spice recipes

Let’s get started with the recipe.

Save Print
Kanda Lasun Masala- Secret of Kolhapuri cuisine

Rating  5.0 from 4 reviews

Prep time:  30 mins

Cook time:  60 mins

Total time:  1 hour 30 mins

Serves: 500grams

Ingredients
  • Dry roasted Ingredients: 200 gram dried kashmiri red chilies
  • Dry roasted Ingredients: 100 gram dried byadagi red chilies
  • Dry roasted Ingredients: 3-4 bay leaf
  • Dry roasted Ingredients: 2 tbsp cumin seeds
  • Dry roasted Ingredients: 1 tbsp white sesame seeds
  • Dry roasted Ingredients: 1 tbsp coriander seeds
  • Dry roasted Ingredients: 1 tsp black cumin seeds
  • Dry roasted Ingredients: Sea Salt
  • Fried Ingredients: 75 grams desiccated dry coconut
  • Fried Ingredients: 1tbsp peppercorn
  • Fried Ingredients: 10 black cardamom
  • Fried Ingredients: 1 tbsp cloves
  • Fried Ingredients: 1 tbsp dried lichen
  • Fried Ingredients: 1 tbsp star anise
  • Fried Ingredients: 1 tsp Nagkesar (Cassia Buds)
  • Fried Ingredients: 1 tsp asafoetida
  • 250 grams Onion sliced lengthwise
  • 40 gram cloves of garlic
  • 1 tbsp grated ginger
  • Cooking Oil
Instructions
  1. We will dry roast the ingredients.In a large pan, add byadagi red chilies.Dry roast until aroma emanates from the roasted chilies.We have roasted chilies for 3 mins on medium heat.Remove the roasted chilies from pan
  2. Roast Kashmiri chilies in batches.
  3. Dry roast the remaining ingredients in a pan.Roast bay leaf until it gets slightly brown,cumin seeds,Black cumin seeds,Whole coriander seeds,White sesame seeds.Allow the dry roasted spices to cool down. Let's start frying the ingredients.
  4. For frying the ingredients, heat 2-3 tbsp cooking oil in a pan.Add desiccated dried coconut to pan.Roast until it gets golden brown.Remove roasted coconut from the pan.
  5. Heat 2-3 tsp oil in a pan.Add cloves and fry. Fry Star anise,black peppercorn,Dried Lichen,Cassia Buds.Add black cardamom.Crack open black cardamom before frying.Now add asafoetida and turn off the heat.
  6. Allow fried spices to cool down and fry onions and garlic.
  7. Heat 2-3 tbsp oil in a pan.Fry garlic until it turns light brown.Now add grated ginger.Fry onions in batches until it turns golden brown in color.Allow fried onions, garlic and ginger to cool down.
  8. Grind dry roasted chilies and spices into fine powder.Add 1 tbsp sea salt and grind into fine powder.Now grind fried spices into fine powder.Grind fried onions, garlic and ginger
  9. Mix all the spice mixture.Mix well.
  10. Kanda Lasun Masala is ready.Total quantity: 500 grams(approx).
  11. Kanda Lasun Masala is a secret of delicious Kolhapuri recipes. Can be used in making Tambda rassa, Kala rassa. Kanda Lasun Masala is an essential ingredient for Kolhapuri Misal.
3.3.3077

Kanda Lasun Masala

Click here to watch recipe video

 

 

(Visited 53,949 times, 9 visits today)

Share this:

  • Click to email a link to a friend (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: How To?, Indian Masala, Maharashtrian Recipes

« Pav Bhaji/Bombay Pav Bhaji
Cabbage-Carrot relish »

Comments

  1. sujata says

    October 15, 2017 at 4:37 am

    Hi Thank you for the recipe.
    I also heard of kolhapuri kanda lasun chutney. Could you kindly explain the difference between this masala and chutney, please? Thank you.

    Reply
    • Smita Singh says

      October 15, 2017 at 1:21 pm

      Thanks Sujata for stopping by and posting your query! Kanda Lasun chutney is nothing but the basic kanda lasun masala , mixed with warm oil or ghee and eaten with jowar bhakari. Sometimes you can add dry roasted peanuts, crushed and mixed with it to tone down the spiciness. I hope it resolves your query . Keep reading, enjoy cooking!

      Reply
  2. Rachna says

    September 16, 2018 at 2:37 am

    Hi Smith,

    I hope to make this kanda lasun recipe today.
    Is there no cinnamon to be added to it ?

    Reply
    • Smita Singh says

      September 18, 2018 at 8:04 am

      Thanks Rachna for stopping by and really sorry for a delayed response! Due to Ganeshotsav could not provide reply on time! Well adding cinnamon does not spoil the taste of masala, however just sharing my thought on this . Kanda lasun masala is fiery red spice blend that add zesty flavour to the kolhapuri dishes and also the body due to its thickness. Cinnamon is considered to be sweet spice what is called as ” Dessert Spice” in Indian culinary terms. But as I mentioned earlier, there is no strict rules on making this masala recipe. If you love the aroma and flavour of cinnamon to be incorporated in your dishes please add cinnamon and also share your experience with us! We love to hear back from you ! Happy reading, enjoy cooking!

      Reply
  3. Anita mantri says

    December 28, 2018 at 6:11 pm

    Hoe long can this masala be preserved

    Reply
  4. Esthasia Fernandes says

    May 10, 2020 at 5:21 am

    Thank you so much for the Kanda lasun masala…. Very well explained…..

    Reply
  5. Mavis Ng says

    May 30, 2020 at 7:20 am

    Thanks. Recipe is very well explained. Look forward to trying it.

    Reply
    • Smita Singh says

      June 23, 2020 at 2:33 pm

      Sure and thanks a lot 🙂

      Reply
      • kamini sherlin says

        July 11, 2020 at 7:31 am

        how long this can be preserved

        Reply
  6. Avanti says

    September 3, 2020 at 3:46 pm

    I am so glad to find your blog (not just for this recipe, but for others too)!!
    I am out of my kitchen staple – kanda lasun masala, and for sure, will not find it in stores due to the pandemic.
    This process is, as you said, laborious however, will yield a good masala batch.
    Thank you for creating a video as well.

    Reply
    • Smita Singh says

      September 7, 2020 at 6:46 am

      Thank you so much for your wonderful comment, made my day:-)

      Reply
  7. saindhavi says

    August 27, 2022 at 6:47 pm

    Is the black cumin you mentioned, nigella or shah jeera ?

    Reply
    • Pranay Singh says

      August 28, 2022 at 12:42 pm

      Hi, Thanks for your query. We are referring to Shah Jeera.
      Thanks again.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

About us

Hey Foodies, Welcome to Kali Mirch!
Join us in this exciting journey where we unravel the magic of Indian cooking Read More…

Subscribe for updates

Badge for Top 20 North Indian Culinary Blogs – 2018

Recent Comments

  • Varsha on Kala Vatana Sambar recipe in Marathi- काळ्या वाटाण्याचे सांबार- Kali Mirch by Smita
  • Nirad Patkhedkar on Dry Lasun Khobra Chutney-Dry Lasun Chutney (Dry Garlic Coconut Chutney)
  • Pranay Singh on Kanda Lasun Masala- Secret of Kolhapuri cuisine
  • saindhavi on Kanda Lasun Masala- Secret of Kolhapuri cuisine
  • John Mullins on How to Cook Rice in LG Microwave-How to Cook Basmati Rice In The Microwave

Popular Posts

  • Chicken Handi-Popular Chicken Curry- Handi Chicken recipe-Murg HandiChicken Handi-Popular Chicken Curry- Handi Chicken recipe-Murg Handi
  • Pink Sauce Pasta recipePink Sauce Pasta recipe
  • Dhaba Style Aloo Matar recipe| Aloo Matar recipeDhaba Style Aloo Matar recipe| Aloo Matar recipe
  • Rice Appe-How to make rice appeRice Appe-How to make rice appe
  • Matki Usal Recipe-Maharashtrian Matki UsalMatki Usal Recipe-Maharashtrian Matki Usal

Archives

  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015

Categories

  • Aagri-Koli Cuisine
  • Accompaniment
  • All recipes
  • Bangda/Bangude/Indian Mackerel
  • Beginner's Recipe
  • Beverages and Ice-creams
  • Bhindi/Okra Recipes
  • Biryanis
  • Chatpata Chaat
  • Chhath Puja recipes
  • Chicken/Murg recipes
  • Comfort Food
  • Dal Preparations
  • Dessert
  • Diwali recipes
  • Dussehra Recipes
  • Egg recipes
  • Exotic recipes
  • Fasting/Upwas recipes
  • Fish Fry
  • Green Peas (Hara Matar) Recipe
  • Guest Posts
  • Happy Baking
  • Holi Special
  • How To?
  • Indian Bread Recipes
  • Indian Masala
  • Karnataka Cuisine
  • Kerala cuisine recipes
  • Know Your Ingredients
  • Konkan Recipes
  • Lunch Box recipes
  • Maharashtrian Recipes
  • Makar Sankranti/ Khichri Recipes
  • Mangalore recipes
  • Marathi Recipes
  • Microwave
  • Monsoon recipes
  • Mutton Recipes
  • My Reminiscence
  • Navratri recipes
  • Paneer Recipes
  • Prawns/Shrimps/Kolambi/Jhinga
  • Raita recipes
  • Rajasthani Cuisine
  • Ramadan recipes
  • Restaurant/Dhaba Delicacies
  • Rice Preparations
  • Sadhya-A Feast for All
  • Sandwiches
  • Seafood
  • Snacks/Breakfast Recipes
  • South Indian Delicacies
  • Summer Special
  • Suran/Yam recipes
  • The Food Stop
  • Uncategorized
  • Uttar Pradesh Recipes
  • Veg Recipes
  • Winter recipes

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...