Authentic Kolhapuri Masala Recipe | Traditional Maharashtrian Spice Mix

Kolhapur, a beautiful city in South-West Maharashtra, is widely celebrated for its rich and flavourful cuisine. From the fiery Tambda Rassa and soothing Pandra Rassa to delicious dry preparations and vegetarian delicacies like Misal Pav, Bharleli Vaangi, and Ghavachi Kheer, Kolhapuri food holds a special place in Maharashtrian cuisine.

The region is also famous for its large-scale jaggery production, thanks to the vast sugarcane fields surrounding the city. Beyond food, Kolhapur is renowned for its traditional jewellery, handcrafted leather chappals, and wrestling culture. Spiritually too, the city is highly revered and is often called “Dakshin Kashi” because of the divine presence of Goddess Mahalakshmi.

But the true soul of authentic Kolhapuri cuisine lies in one magical ingredient — Kolhapuri Masala.

This traditional Maharashtrian spice mix is known for its deep aroma, vibrant colour, and bold flavour. The masala is prepared using a unique combination of dry roasted spices, sesame seeds, dry coconut, garlic, and whole garam masala spices like cinnamon, cloves, mace, and star anise. The authentic flavour mainly comes from two special chillies used in Kolhapuri cooking — Bedgi Mirch, known for its rich red colour and mild heat, and Jawari Mirch, which is lighter in colour but intensely spicy.

When I came across this recipe by Prachi Joshi from GOOD FOOD Magazine (May 2014), I simply couldn’t resist trying this homemade Kolhapuri masala recipe in my kitchen.

And here it is — a wonderfully aromatic and spicy homemade masala powder that can instantly elevate curries, gravies, Misal, Tambda Rassa, and many Maharashtrian dishes.

The recipe yields approximately 250 grams of Kolhapuri masala powder. You may reduce the quantity by half if preparing a smaller batch. When stored in an airtight container at room temperature, this masala stays fresh for almost a month and when refrigerated they stay good for 6 months. 

Preparation time: Around 1 hour (including cooling and grinding time)

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Ingredients for Homemade Kolhapuri Masala

Oil Roast – Batch 1

• 2 tbsp oil
• 5 tsp turmeric powder
• 2½ tsp hing (asafoetida)

Oil Roast – Batch 2

• 1 tbsp oil
• 3 tbsp finely chopped onions
• 1½ tbsp finely chopped garlic
• 1½ tbsp finely chopped ginger
• 1 large bunch coriander leaves

Oil Roast – Batch 3

• 2 tbsp oil
• 1 tsp cloves
• 1 cinnamon stick
• 1 tsp black peppercorns
• 14 green cardamoms
• 4 black cardamoms
• 5–6 bay leaves
• 2 star anise
• 1-inch dagad phool
• 1 mace

Dry Roast – Batch 1

• 7 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp shah jeera (caraway seeds)
• 1 tbsp fennel seeds

Dry Roast – Batch 2

• 3 tbsp grated dry coconut (kopparai)
• 2 tbsp white sesame seeds
• 1 tbsp poppy seeds

Other Ingredients

• ½ cup chilli powder
• ½ cup Degi Mirch powder
• 2½ tsp salt

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How to Make Authentic Kolhapuri Masala

• First, heat 2 tbsp oil in a pan. Add turmeric powder and hing. Roast on low flame while stirring continuously for about 2–3 minutes until the mixture becomes glossy, aromatic, and thick. Keep aside.
• Wash the coriander leaves thoroughly and allow them to dry completely.
• In another pan, heat 1 tbsp oil and sauté onions, ginger, and garlic until lightly browned. Allow the mixture to cool. Grind it together with the dried coriander leaves without adding water. Keep aside.
• Next, heat 2 tbsp oil and roast all the whole garam masala spices listed in Batch 3. Once aromatic, cool and grind them coarsely.
• Dry roast all ingredients from Dry Roast Batch 1 on low flame for about 4–5 minutes. Cool and grind into a fine powder.
• Similarly, dry roast coconut, sesame seeds, and poppy seeds together. Cool and grind them.
• Finally, combine all the prepared masalas along with the roasted turmeric-hing mixture, chilli powder, Degi Mirch powder, and salt in a large dry vessel. Mix thoroughly until everything blends well.
• Store the homemade Kolhapuri masala in a clean airtight container.

Your flavourful and spicy Maharashtrian Kolhapuri masala is now ready to use in curries, gravies, Misal Pav, Tambda Rassa, Sukka dishes, and more.

I’m now happily stocked with a big batch of this aromatic spice blend and can’t wait to experiment with it in my cooking :D

Sending this to CCC Challenge by Srivalli

Kolhapur Pandra Rassa Recipe | Authentic White Chicken Curry from Maharashtra

 

If you love traditional Maharashtrian cuisine, then this comforting and flavourful Kolhapuri Pandra Rassa is a must-try. Unlike the fiery Tambda Rassa, this white chicken curry is mildly spiced, creamy, and soothing, making it perfect for kids and those who prefer less spicy curries.

Prepared with chicken stock, coconut milk, poppy seeds, sesame seeds, and aromatic spices, this authentic Kolhapuri white curry has a rich, silky texture with a light soupy consistency. Traditionally served alongside spicy Tambda Rassa, Pandra Rassa beautifully balances the meal with its delicate flavours.

You can also customise this recipe by adding green chilli paste if you prefer a spicier version. The same curry base can be used for mutton or even vegetarian variations.

This delicious white chicken curry tastes best with dosa, appam, neer dosa, chapati, or steamed rice.

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Ingredients for Kolhapuri Pandra Rassa

• 250 gm chicken
• 1½ cups chicken stock
  (prepared by pressure cooking chicken for one whistle)
• 3 tsp oil
• 1 onion, finely blended
• 1 tsp ginger garlic paste
• 1 tsp crushed cinnamon powder
• 1 tsp poppy seeds paste
• ½ tsp sesame seeds paste
• 1 cup coconut milk
• White pepper powder to taste
• Salt to taste
• Coriander leaves for garnish

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How to Make Authentic Kolhapuri Pandra Rassa

1. Heat oil in a kadai or deep pan. Add crushed cinnamon powder and sauté for a minute until aromatic.
2. Next, add the onion paste followed by ginger garlic paste. Cook on low flame until the raw smell disappears.
3. Add the chicken pieces along with the prepared chicken stock. Mix well and cook until the chicken starts becoming tender.
4. When the chicken is partially cooked, add the ground poppy seed and sesame seed paste. Stir well so the curry develops a creamy texture.
5. Once the chicken is almost cooked, pour in the coconut milk and simmer gently for about 5–10 minutes. Avoid boiling on high flame after adding coconut milk.
6. Finally, season with salt and white pepper powder according to taste.
7. Garnish the Kolhapuri Pandra Rassa with freshly chopped coriander leaves and serve hot.

Serving Suggestions

This mildly spiced Kolhapuri white chicken curry pairs beautifully with:

• Appam
• Dosa
• Neer dosa
• Steamed rice
• Chapati
• Bhakri

Kolhapuri Taambda Rassa Recipe | Authentic Maharashtrian Red Chicken Curry

If you love bold and spicy Indian curries, then this authentic Kolhapuri Taambda Rassa is a must-try recipe from the vibrant cuisine of Maharashtra. Originating from the famous city of Kolhapur — also known for its fiery Misal Pav and flavourful spice blends — this traditional red chicken curry is deeply aromatic, rich, and packed with authentic Kolhapuri flavours.

The word “Taambda” means red in Marathi, and this curry gets its signature vibrant red colour from the famous Kolhapuri Masala and Degi Mirch. This spicy curry is traditionally prepared with chicken or mutton, but the same masala base can also be used for vegetarian gravies.

I used homemade Kolhapuri Masala for this recipe, which can be prepared in bulk and stored in an airtight container for future use. The combination of roasted spices, dry coconut, sesame seeds, and chillies gives this curry its authentic taste and irresistible aroma.

This spicy Kolhapuri chicken curry pairs beautifully with bhakri, steamed rice, chapati, dosa, or appam.

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Preparation Details

• Preparation Time: 10 minutes
• Marination Time: 2–3 hours
• Cooking Time: 35 minutes
• Serves: 4

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Ingredients for Kolhapuri Taambda Rassa

For Marination

• 500 gm chicken
• 1 tbsp Kolhapuri masala

For Tempering

• 4 tbsp oil
• 1 bay leaf, crushed
• 1-inch cinnamon stick
• 3–4 cloves
• 2 black cardamoms
• 1 tbsp finely chopped garlic

Other Ingredients

• 1 cup finely chopped onions
• 1 tsp ginger garlic paste
• 1 cup tomato puree
• 1 tsp Degi Mirch powder
• 1 tbsp coriander powder (dhanya powder)
• Salt to taste

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How to Make Authentic Kolhapuri Taambda Rassa

Wash the chicken pieces thoroughly and pat them dry. Marinate the chicken with Kolhapuri masala for at least 2–3 hours to absorb all the flavours.

Heat oil in a kadai or deep pan. Add bay leaf, cinnamon, cloves, black cardamom, and chopped garlic. Sauté until aromatic.

Add finely chopped onions and cook until they turn light golden brown.

Now add ginger garlic paste and sauté until the raw smell disappears.

Add the marinated chicken pieces and cook on low flame for about 10 minutes in its own juices.

Next, add tomato puree, Degi Mirch powder, coriander powder, and salt. Mix everything well and check the seasoning.

Cover and cook until the chicken becomes tender and the curry develops a rich red colour with aromatic spicy flavours.

Serve hot garnished with coriander leaves if desired.

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Serving Suggestions

This spicy Kolhapuri red chicken curry tastes amazing with:

• Jowar Bhakri
• Steamed rice
• Chapati
• Dosa
• Appam

 

Authentic Maharashtrian Misal Pav Recipe | Spicy Sprouts Curry

Misal, popularly known as Misal Pav, is one of Maharashtra’s most loved street foods. Traditionally, this spicy sprouted dal curry is served with soft pav buns and topped generously with onions, coriander leaves, and crunchy farsan. Originating from Kolhapur, Misal is famous for its bold, fiery flavors and forms an important part of Maharashtrian cuisine.

Though usually paired with pav, this flavorful dish tastes equally delicious with dosa, chapathi, or any kind of bread. Today, I enjoyed it with dosa, and the combination turned out absolutely amazing.

Do give this comforting and spicy dish a try!

Things To Do First

Dry Roast & Powder

• 3–4 cloves
• 1/2 tsp cinnamon
• 1 tsp jeera

Dry roast them lightly and powder finely.

Pressure Cook

• 2–3 potatoes until soft
  Peel and cube them once cooled.

Prepare Masala Paste

Saute together:

• 1/2 cup onions
• 1/2 cup tomatoes
• 1 tsp ginger-garlic paste
• 4–5 tbsp fresh coconut scrapings

Blend the sauteed mixture into a smooth paste.

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Ingredients

To Make the Gravy (Kat)

• 3 tsp oil
• Prepared blended masala paste
• 1 tsp red chilli powder
• Salt to taste
• 1 tsp garam masala
• A pinch of turmeric
• Coriander powder
• 1 tsp roasted jeera-clove-cinnamon powder

To Make the Usal

• 3 tsp oil
• 1 tsp ginger-garlic paste
• A pinch of hing
• 1 cup steamed sprouted green gram
• 1/2 cup boiled potatoes
• A pinch of turmeric
• 1/2 tsp roasted spice powder
• 1 tsp garam masala
• 1 tsp lime juice

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Method

To Prepare the Gravy

1. Heat oil in a pan.
2. Add the prepared blended masala paste and saute well.
3. Add all spice powders and salt.
4. Pour water as needed and let the gravy simmer until oil separates on top.
5. Set the gravy aside.

To Prepare the Usal

1. Heat oil and add hing and ginger-garlic paste.
2. Add steamed sprouts and boiled potato cubes.
3. Mix in turmeric, garam masala, roasted spice powder, and salt.
4. Add enough water to achieve a pouring consistency.
5. Finally, add lime juice and simmer for a few minutes.

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How To Serve

1. Take a serving bowl and add the usal first.
2. Pour the spicy gravy (kat) over it.
3. Top with chopped onions and fresh coriander leaves.
4. Add crunchy toppings like murmura, poha chivda, or farsan if desired.

  

This is followed by adding sprouts and cubed potatos