Sunday, 8 June 2014

Kolhapuri masala

    Kolhapur, city from South-west Maharashtra, has been blessed with delecious cuisine.  From, taambda rassa, pandra rassa to  sukka, they have also been entrusted with loads of vegetarian dishes like Misal, bharleli vaangi and ghavachi kheer as well.  What makes Kolhapur additionally special is largest production of jaggery owing to massive sugarcane fields around.  Not only on culinery terms, they excel in Jewellery, leather chappals and wrestling.  Relegiously, they have also been termed as, 'DAKSHIN KAASI' due to presence of Goddess Mahalakshmi.

    Though they multi-excel, our key point to note would be the entire soul for Kolhapuri cuisine - Kolhapuri masala.  The unique combination of dry roasted spices like sesame seeds, coconut,  garlic along with garam masala like cinnamon, cloves, star anise flavours this masala in an wholesome way.  Special regards to the chilly used here - Bedgi mirch (dark in colour, mildly spicy), Jawari mirch (lightly toned, but highly spicy)  So, when I saw an recipe by Prachi Joshi from GOOD FOOD Magazine (May 2014), I could hardly resist myself from preparing them.

So, here they are.  The given recipe yields 250 gm of Kolhapuri masala (You could half them, for an small batch also).  At room temperature, this can be stored in an airtight container, for almost ten months.

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