Kolhapuri Masala Powder
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Today, as I sat down to clear all the used pictures from my camera storage card, I came across some pictures. That’s when I realised that some of the recipes from my collection haven’t seen the light of the day 🙂 I had made Kolhapuri Masala powder to make Kolhapuri Mutton curry. Unfortunately, I hadn’t documented the process of the Mutton Curry for some reason. I do remember D coming to the kitchen to ask what was being prepared and said ” Whatever it is you’re preparing, it smells heavenly”. Needless to say, the curry was well received by my boys.
I got the recipe from Indianyug. I intend to make the Kolhapuri Mutton curry again as soon as I have stocked up all the needed ingredients.

Cook Time | 10 minutes |
Servings |
tablespoons
|
Ingredients
- 2 Bay leaves
- 1 Star anise
- 1/2 teaspoon Black peppercorns
- 3-4 Cloves
- 1/2 inch Cinammon Stick
- 3-4 Dried Red Chilli
- 1 tablespoon Coriander seeds
- 2 teaspoons Cumin seeds
- 2 teaspoons Fennel seeds
- a pinch Fenugreek seeds
- 1 heaped tablespoon Poppy seeds/ Khus khus
- 1 heaped tablespoon Sesame seeds
- 4 tablespoon Desiccated coconut
Ingredients
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Instructions
- Heat a pan.
- Add the bay leaves, red chilli, peppercorns, cloves, star anise and cinnamon and toast it for about 30 seconds on low heat.
- Add the cumin seeds, coriander seeds and fennel seeds and roast it till it turns brown in colour.
- Transfer to a grinder and allow to cool.
- In the same pan, add poppy seeds, sesame seeds and dessicated coconut and toast till it turns golden brown. Switch off heat and allow to cool.
- Transfer to the grinder.
- Grind to a smooth, fine powder. Store in an airtight container and use when required.
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