Kolhapuri Kanda Lasun Masala | Kanda Lasun Chutney | Lal Tikhat Recipe

Posted on May 31st, 2013

I got many requests on my another blog Spicy-Aroma to post recipe of Kanda Lasoon Masala. Since, I’ve never made it at my own; I had to wait until I visit my mom. I always get my annual quota of ‘kanda lasun chutney’ (or ‘lal tikhat’ as we call it) from her. When I was in India for a vacation, I managed to take the pictures of ‘kanda lasun chutney’ made by my mom. I couldn’t take the pictures of entire process at ‘mirchi kandap’ (place where this masala is grinded), still I think the pictures I have would be helpful to know what goes into this most aromatic, traditional Maharashtrian masala.

We make it in a large quantity and store in a stoneware container. It lasts for several months. We use it in our everyday cooking. As this masala contains onion, garlic, coconut and many spices; it gives nice aroma, taste and thickness to curry. You don’t have to add anything else when you use this masala. I remember me eating this masala with ‘bhakari’ (jowar flatbread). When I was kid, we all (my brother and cousins) used to go to my maternal uncles place (‘mamachya gavala’ ;) ) and we used to go at my uncle’s farm. After so much of ‘masti’, we used to sit all together in the shadow of big tree and eat ‘bhakari’ with ‘loni’ (homemade butter whipped up from fresh cream) and this’ kanda lasun chutney’. My ‘aajoba’ (grandfather) used to break the onion by punching it with his hand. ‘Loni-chutney’ with ‘bhakri’ and onion, this combo tastes heavenly delicious. I really miss those days.

This ‘Kolahpuri kanda lasun masala’ is must for making ‘tambda rassa’ (red mutton curry), ‘misal’ and many more kolhapuri dishes. It gives bright red color and ‘kat’ (layer of oil floating on curry) to curry.

This recipe yields around 8-9 kg of chutney.

For making ‘Kolhapuri Kanda Lasun Masala’, you will need;

Spices to dry roast

To roast in generous amount of oil

How to make Kanda Lasun Masala?

bedgi mirchi for kanda lasun chutney

kolhapuri kanda lasoon chutney
kolhapuri kanda lasun masala
kanda lasun masala recipe step by step
kanda lasun masala recipe
authentic kanda lasun chutney recipe
kolhapur kanda lasun masala recipe step by step
kanda lasoon masala kolhapuri
grinding machine for kanda lasun chutney
lal tikhat or kanda lasun masala recipe
kolhapuri masala or kolhapuri kanda lasun masala

Now you can use this masala to make many Maharashtrian dishes. Since this masala contains salt, be careful while adding salt to your curry.
I hope you enjoyed this post, do let me know if you have any questions. I will try my best to help you. Thank you and have a great weekend. :)

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  • Maggie Mahadkar

    Hi Pooja,
    This is the authentic ,kolhapuri masala , you have mentioned Ramphul as an ingredient, is that a mistake , for jaiphul, if it is not then please let me know where can I get it ,as I live in NewYork and maybe I will have to just exclude this ingredients.

  • hemant

    well done thank you for this recipe

  • hemant

    than you any misal masala recipe you got?

  • swati aiyer

    Lovely pictures. Makes my tongue water. The description of bhakri, loni, lasun chutney and kaanda makes me want to eat it now. :-D

    • PoonamB

      Yes Swati. that combo is truly mouth-watering :D

  • Ayesha Haldipurkar

    i just wanted to ask how can i get this masala online from u, seems really spicy and flavourful

    • PoonamB

      Sorry Ayesha, I don’t think it is possible to get it from me. I get my annual quota from my mom. If you can have access to any spice store in Maharashtra, you may get good quality of masala there.

  • sherlyn joseph

    i just want to know is there raw garlic and ginger is used in masala or fried lasun and ginger like onion fried in this masala recipe?

    • PoonamB

      The ginger and garlic used in this masala are raw. You just need to grind them separately before mixing with other stuff.

 
 

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