Kanda Lasun Masala, a quintessential spice blend hailing from the Western Indian state of Maharashtra, Kolhapur, is the secret behind the rich, aromatic and flavourful dishes that grace Maharashtrian kitchens. Its name translates to “Onion Garlic Spice” which aptly describes its primary ingredients. This spice blend is known for its bold, pungent and aromatic flavours. This aromatic masala is not just a seasoning, it is a cultural symbol and an indispensable part of Maharashtrian cuisine.
Kanda Lasun masala serves as the backbone of Maharashtrian cuisine and is a versatile spice blend that enhances the flavours of various dishes. It is used in preparation of spicy vegetable with or without curry like stuffed brinjal, shev-bhaji, Misal, chicken, mutton, vada pav, Thalipeeth, Pakoda. Kanda Lasun masala is the magical ingredient that elevates every bite, making it a true culinary gem of Maharashtra. With its fiery heat, robust flavours and rich history, this masala has captivated the taste buds of food enthusiasts.
Ingredients
1 tbsp Salt
Spice for dry roasting:
40 gm Kashmiri chili
30 gm Byadgi chili
60 gm Lavangi chili
6 gm Sesame seeds
6 gm poppy seeds
30 gm Coriander seeds
15 gm Cumin seeds
2 gm shah jeera
6 gm Fennel seeds
2 gm Fenugreek seeds
6 gm Mustard seeds
3 gm clove
6 gm Black peppercorn
Oil- Fried spice:
3-4 tbsp Oil
2 gm mace
3 gm star anise
2 gm Black cardamom
2 gm Green cardamom
3 g Cinnamon
2 gm Triphal
2 gm Nag kesar
2 gm Stone flower
3 gm Bay leaf
6 gm Turmeric
2 gm Asafoetida
30 gm Dry coconut (sliced / grated)
30 gm Garlic cloves
40 gm Onion (sliced)
Preparation
-
To start making the masala, you’ll first need to prepare the chili component. Three types of chilies are used to achieve the perfect balance, Byadgi chili and Kashmiri chili are used for colour and taste. Lavangi chili is used for a spicy kick. Begin by sun drying the chilies for 2-3 days or opt for a quicker method by baking them in the oven @100° C for 20-25 minutes. Alternatively, toast them in a frying pan in batches and roast until they become crispy & dry. Remove the stem and transfer in the grinding jar, grind to make fine powder. Empty it in a big bowl.
-
Next heat a frying pan on medium heat. Then dry roast the sesame seeds and poppy seeds on low heat. Roast them until they become fragrant. Transfer it in a plate and allow them to cool down. Then individually dry roast Coriander seeds, Cumin seeds & shah jeera, Fennel seeds, Fenugreek seeds, Mustard seeds, clove & Black peppercorn on low heat, until they become fragrant, taking care not to burn them. Transfer it in a plate and allow them to cool down.
-
In the same frying pan heat oil over medium heat. Then fry mace, star anise & black cardamom, Green cardamom, Cinnamon, Triphal & Nag kesar, Stone flower, Bay leaf, turmeric, Asafoetida,one by one on medium low heat until they become fragrant. Transfer it to a strainer to drain any excess oil.
-
Then fry dry coconut slices until they turn golden and transfer them to the strainer.
-
Next fry garlic until they turn golden and transfer them to the strainer.
-
Then fry onion slices until they turn golden brown and transfer them to the strainer.
-
Now grind the dry roasted spice in a fine powder and transfer them in the chili powder bowl and mix everything properly.
-
Next transfer all the oil-fried spices in the grinder and add salt and grind in a powder. Then transfer it in the spice mixture bowl and mix this with chili powder and other ground spices to create a cohesive mixture. The ideal consistency is slightly damp to the touch.
-
Finally, store the spices in a airtight container. You can store the spice in the refrigerator, ensuring that it stays fresh and retains its vibrant flavours.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2