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;
- Dried red chillies – 2 kg (regular hot chillies)
- Byadgi chillies – 1 kg (byadgi Red Chillies are not hot, they give bright red colour to masala)
- Dry coconut – 1 kg (cut into small chunks)
- Onions – 2 kg (sliced)
- Garlic – ½ kg (peeled)
- Ginger – 100gm (peeled and cut into cubes)
- Oil – ½ kg for frying onions + ½ cup for frying spices
- Coarse salt – 3 kg
Spices to dry roast
- Cumin seeds – ½ kg
- Coriander seeds – ½ cup
- Sesame seeds – ½ cup
- Black cumin seeds – 4 tbsp
- Bay leaves – 15-20
To roast in generous amount of oil
- Black peppercorns – ½ cup
- Cloves – ½ cup
- Cinnamon – 1/2 cup
- Black cardamom – 1/2 cup
- Badam phul /Star anise – 1/2 cup
- Nakeshwar – 6 tbsp
- Ram phul – 1/2 cup
- Raw asafoetida – 6
- Halkund – 6
How to make Kanda Lasun Masala?
- Remove the stems of chillies and dry them on terrace in sunlight until chillies turns little crunchy. In hot summer day, your chillies will get ready in a day.
- At the same time, dry your salt also.
- On the day when you want to make chutney, Heat ½ kg of oil in a big vessel. Once the oil is hot enough, add in sliced onions. Fry until golden brown. Keep stirring in between. It may take 40-45 minutes. Keep the fried onions in the oil itself. Let it cool down.
- In a heated pan, dry roast all spices mentioned under ‘Spices to dry roast’ one by one. Keep them aside.
- Roast until you smell nice aroma coming out.
- In a same pan, add ½ cup of oil and fry all spices mentioned under ‘To roast in generous amount of oil’ one by one. Fry nicely until they are slight brown.
- In remaining oil, fry coconut until light brown.
- Now you are pretty much done with hard work on your side.
- Keep your ginger and garlic ready.
- Take your all stuff and go to ‘mirchi kandap’.
- The grinding machine looks like this.
- First they grind chillies and salt together. It separates chilli flakes from chillies. In the second batch, they grind chilli flakes and coconut together.
- Then they grind fried whole spices and mix it with chilli powder. At this point mixture is dry. Then they strain it with strainer.
- Then they add strained powder, ginger, garlic into an onion-oil mixture and mix well.
- They add this moist mixture into a grinder in batches. This is the final grinding and chutney is ready. It has bit moist texture due to oil-onion mixture. It smells heavenly good while grinding.
- Store it in a stoneware container and put the lid on tightly. Again wrap any cotton cloth to cover its lid.
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.