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Kolhapuri Masala  is a spicy Maharashtrian Masala  used as a versatile masala to add an authentic touch when cooking  Maharashtrian cuisine. It can be used in curries and sabjis alike.


1 cup dry red chilies
1/2 cup grated dry coconut (khobra)
2 tbsp sesame seeds (Til)
2 tbsp fennel seeds (saunf)
2 tbsp poppy seeds (khus khus)
1 cup coriander seeds (dhania)
2 tbsp cumin seeds (jeera)
1 tbsp mustard seeds (Rai)
1 tbsp black pepper (Kali miri)
1/2 inch piece cinnamon stick (dalchini)
1/4 tsp fenugreek seeds (methi)
2 bay leaves (tej patta)
1 tsp cloves
2 cardamom
1 tsp oil
1/4 tsp nutmeg powder
2 tbsp Kashmiri red chili powder


1) Take a kadai or pan. Add all the spices except kashmiri red chili powder and nutmeg powder. we will be adding these both ingredients at the end.

2) Add 1 tsp oil and coat all the spices by mixing well. Roast these spices over medium  heat.

3) Stir continuously to avoid burning.

4) After 5 to 8 minutes, edges of red chilies will blacken, mustard seeds will crackle, coriander-cumin seeds will become dark reddish.. You will sense nice aroma of roasted spices. This is the sign that spices are roasted nicely. Do not roast too much, otherwise spices will burn and get  bitter taste.

5) Transfer roasted spices to a plate. Let them cool completely.

6) Grind it to a fine powder. Add nutmeg and red chili powder. Mix well.

7) Store it in a clean glass container or any airtight container.Store in a dry place.


1) Use hot red chilies.
2) Do not grind until spices are completely cold. If ground before spices are cold, the masala blend will become moist .



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