Kolhapuri Recipe

India’s diverse and rich culture and soil has played a vital role in its cuisine. Indian cuisine boasts variations because of the very fact that each Indian state has its own way of preparing food. From rich Mughlai cuisine to colorful Rajasthani dishes to pungent and spicy Maharashtrian meals to subtle sweetness of Gujarati food, India has lots of variety of super delicious delicacies. Indian Cuisine is 4th best cuisine in the world because it has so much variety to offer.

A very popular cuisine in India is Maharashtrian cuisine. Known for spicy, hot and pungent dishes, Maharashtra has so much to offer when it comes to food. The spices used in making dishes here are specially hand grounded. They release the flavors and aroma which are unparalleled. A spice mix which is ubiquitous in mostly each and every household in Maharashtra is Kolhapuri Masala.

kolhapuri-recipe

What is Kolhapuri Masala?

Kolhapuri Masala is an amalgamation of 7-10 Indian spices, which are dry roasted and then either hand grounded or can be ground with the use of high speed grinder. Apart from whole Indian spices, Kolhapuri Masala also contains onions, garlic and desiccated coconut.

Kolhapuri Masala can be made wet, which is used for immediate use only. The other way of making kolhapuri masala is preparing it dry. Dry Kolhapuri Masala can be stored in an air tight jar for the future use also. This dry kolhapuri masala is added in making various dishes. Veg or Non-veg, kolhapuri masala is a sure shot spice mix which enhances the taste and aroma of any dish.

Kolhapuri Masala is pretty hot and this pungency in it adds on to the taste of the dish. The presence of coconut brings in the nutty flavor and enhances the flavor. Though Kolhapuri Masala can be prepared at home with the right amount of all the ingredients, there are readymade kolhapuri Masalas also available in the market. Lucky Kolhapuri Masala is the perfect blend of all the exotic Indian spices. The best quality spices used in the preparation of Lucky Kolhapuri Masala not only enhances the taste but also magnify the aroma and look of the dish. The vacuum sealed packaging ensures that the spice mix is fresh for a longer period of time.

Chicken/Mutton/Veg Kolhapuri Recipe

As already mentioned above Kolhapuri Masala can be used in preparing both veg and non veg dishes. Chicken and Goat meat can be used according to the preference. It can be made with gravy and also can be cooked as semi dry dish.

Ingredients for Chicken/Mutton Kolahpuri Recipe

Here is a complete list of ingredients which would be needed for making chicken or mutton Kolhapuri.

  1. Chicken/mutton – 1 Kg
  2. Onions – 500g ( finely sliced)
  3. Tomatoes – 500g (ground in fine paste)
  4. Ginger garlic paste – 2-3 teaspoons
  5. Green chilies – 4/6 (finely chopped)
  6. Fresh coriander leaves – handful (finely chopped)
  7. Dry coconut – 50g shredded (roasted till light pink)
  8. Oil – 1 cup for cooking
  9. Lucky Kolhapuri Masala – 1 packet (1 small and 1 big pouch)
  10. Salt – to taste

Recipe for Chicken/mutton kolhapuri

The recipe for Chicken/Mutton Kolhapuri recipe using Lucky Kolhapuri Masala is very easy. The recipe is simple and trouble-free. Step by step recipe given here will help the reader to not get confused.

Step 1 – Marinate the chicken/mutton in ginger garlic paste, lemon juice, tomato paste, green chilies, lucky kolhapuri masala (big pouch) and 1tbsp oil. Marinate them for an hour (if possible it can be marinated for 2-4 hours)
Step 2 – Heat oil in a deep pan, fry half the onions till golden brown and then separate them.
Step 3 – Grind the fried onions with roasted coconut powder. Make a fine smooth paste.

Preparing the Thin Gravy

  1. In a pan heat oil and add remaining onions. Fry till translucent.
  2. Add the marinated chicken/mutton, fry on high flames till oil separates.
  3. Add chopped coriander leaves and fry for a couple of minutes.
  4. Add enough water, cover the lid, lower the flames and let it cook till the chicken/mutton is tender.
  5. Add the fine paste of onions and coconut powder, let the gravy cook for additional 5 minutes.
  6. Remove the chicken/mutton pieces. The Thin gravy is ready.

For Sukke chicken/mutton

  1. In a pan heat oil and add the remaining ground fine paste.
  2. Add the cooked chicken/mutton pieces.
  3. Add the lucky Kolhapuri Masala (small pouch). Keep frying it for a couple of minutes till the nice color is obtained.

Serve the thin gravy (Tambda Rassa), Sukke chicken/mutton with lime, onions and Roti.

Kolhapuri Masala is so full of aroma and flavor that the tang released during making this curry will make one drool over it. The ingredients used in making the kolhapuri Masala from scratch are pretty daunting and what is more difficult is getting them in the right proportion to achieve the taste. But with Lucky Kolhapuri Masala that tension is gone. Lucky kolhapuri masala has the best fresh Indian spices and right ratio of these spices and herbs makes Lucky Kolhapuri Masala the best in the market. So don’t wait and grab your Lucky Kolhapuri Masala and indulge your taste buds in the most palatable dish from Maharashtra!!