Solapuri Kala Masala

In Maharashtra the practice of making spice blends at home is prevalent in every region. The spice blends are made and bottled with utmost care so that it stores well for rest of the year.

Though many spices may be common in these spice blends, it differs in some spices and the way it is handled in these blends. Different ways of processing it-dry roasting, sun-drying, shallow frying, deep oil frying are some of the different ways in which these spices are used and this difference results into different spice blends of different regions. Each being flavorful, aromatic and is the soul of that region of Maharashtra.

Let’s examine starting from the coastal region of Maharashtra – Malvani Masala represents the Goan-Konkani cuisine, Koli Masala is the pride of Mumbai’s first resident Aagri-Koli community. The city of great Maratha warriors, Kolhapur boasts of their spicy blend Kanda Lasun Masala which is the heart of Kolhapuri cuisine along with its brave history. While most of these spice blends are high on spice quotient, there is a unique spice blend which mostly comprises of sweet spices- Goda Masala. This spice blend is too common in Brahmin communities of Maharashtra, and is used by them in their preparations of Usal, Masala Bhat and Pulao recipes.

Being a Konkani by birth, I have grown up to annual rituals of making Malwani Masala at home. Every year, Mom would make these masalas during my summer vacations. My holidays lend me an interesting opportunity to witness the entire exercise first hand. In those days, one would be laughed at if seen buying even chili powders from store, forget about buying these spice blends (I am not even sure if they were available in any of the stores).  Every household would have a small area where they would put the red chilies to dry in the sun, possibly spread on an old bedsheet. Then the spices would be roasted/dried /fried and mixed together. It would then be transported to a shop which had huge machinery to pound and ground these masalas into powder (mixers and grinders at home were not as prevalent back then). Humor would often slip in the conversations when ladies would get together to make these Masalas. My Aunt’s would often joke in Malvani “Majha sona ghe pan majhya masalyala haat lavuche nai” which means “You can ask me for my gold and money, but don’t implore for my masala”.

I have shared most of the Masalas in my earlier posts. I can tell you from my experience documenting and making a Masala recipe video is one of the hardest things to do. The amount of research that goes into making a final recipe is immense and it goes without saying I have numerous folks to thank to in this endeavor. My Mom, in-laws, aunts, friend’s mom and immense reading of cookbooks are some of the sources that have helped me in this effort.

After having posted most of the Maharashtrian masala recipes, I was looking for recipe of Kala Masala. Sadly, there is hardly a mention of this Masala in any popular cookbooks so I had to study and obtain this recipe the harder way- talking to people. To name few of them, Sharvari, my old-time friend who has now migrated to Australia from Pune. She understands my passion for food and was very generous in sharing the handwritten recipe that was documented many decades ago by her grandmother in her recipe diary. Though I couldn’t get to see the real hard copy of the recipe, which must have been an experience in itself for me to cherish for my life, she took a picture and sent it to me on WhatsApp.  I got another recipe from My Land lady who took pains to sit down and narrate the ingredients and their approximate measurements.  Finally, my domestic help, Vithatai was more than forth coming when I asked her for the recipe of Solapuri Kala Masala.  She, very lovingly, connected me to her sister in law who stays in Akluj in Solapur and over a long telephonic call, we finalized the recipe. These numerous different interactions have helped me understand the subtle nuances between Varhadi Kala Masala and Solapuri Kala Masala. It has also helped me clarify my doubts regarding the differences between Goda Masala and Kala Masala (one of the widely spread myth is that they are same with just different names)

Here’s the recipe of Kala masala straight from the rural heartlands of Maharashtra. In weeks to come, I will be publishing recipes that make use of this Masala.  Stay tuned!

Click to watch recipe video