Name: Kolhapuri Curry Masala recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: Byadagi Mirch/chilli– 10; Spicy chilli – 4-5 (Optional) spicy red chilli powder can be added at the time of using.; Grated dry coconut – 1 ½ cup or half coconut; White poppy seed – 2tbsp; White sesame seeds – 2tbsp; Coriander seeds – 1 ½ tbsp.; Green cardamom –3-4 nos; Black Cardamom – 1no; Nutmeg powder – 1 tsp; Cloves – 8-9; Black paper corns– 3/4 tbsp; Cinnamon stick – 1 inch broken into pieces; Caraway seeds/cumin seeds – 2tsp; Star anise – 1; Bay leaf – 1 large; Wet ingredients - Onion thinly sliced– 2 large; Garlic cloves – 8-10; Ginger peeled and sliced – ½ - 1 “; Salt as per taste; Oil – 1 tbsp for onion frying

ABOUT Kolhapuri Curry Masala RECIPE

It is a popular Maharashtrian-Kolhapuri masala which can be used in many veg non-veg dishes. Prepared using lots of khada or whole masalas gives unique flavor to the dish. This masala is very hot and spicy. Mildness is maintained using coconut and onions. This recipe is been shared to me by one of my friend.

Ingredients Serving: 8

Byadagi Mirch/chilli– 10
Spicy chilli – 4-5 (Optional) spicy red chilli powder can be added at the time of using.
Grated dry coconut – 1 ½ cup or half coconut
White poppy seed – 2tbsp
White sesame seeds – 2tbsp
Coriander seeds – 1 ½ tbsp.
Green cardamom –3-4 nos
Black Cardamom – 1no
Nutmeg powder – 1 tsp
Cloves – 8-9
Black paper corns– 3/4 tbsp
Cinnamon stick – 1 inch broken into pieces
Caraway seeds/cumin seeds – 2tsp
Star anise – 1
Bay leaf – 1 large
Wet ingredients - Onion thinly sliced– 2 large
Garlic cloves – 8-10
Ginger peeled and sliced – ½ - 1 “
Salt as per taste
Oil – 1 tbsp for onion frying

Instructions

Dry roast each dry ingredient separately including grated dry coconut.
Remove it on a plate. Let it cool. Blend it into a fine powder. Keep aside.
Add oil in a non-stick pan. fry thinly sliced onion until browned.
Fry garlic and ginger pieces for a minute.
Grind it together into fine paste.
Mix dry and wet masala, salt. Blend it till it incorporates well with each other
Transfer it in airtight container and store into refrigerator.

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