Kolhapuri Masala

 

“1 Panch Phoron; 2 Goda Masala; 3 Kolhapuri Masala; 4 Sambhar Powder; 5 Garam Masala.”

This is a fiery spice blend from Kolhapur in Maharashtra. It is used in both vegetables as well as meat or chicken curries.

10 dried red chillies

2 tablespoons sesame seeds

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 tablespoon freshly ground black pepper

1 teaspoon fenugreek seeds

6 cloves

1 tablespoon black or brown mustard seeds

50g desiccated coconut

½ teaspoon ground nutmeg

1 teaspoon medium-hot red chilli powder

1 Heat a frying pan over medium heat and dry-toast the spices (except the nutmeg and chilli powders) and coconut one by one for a few minutes. The spices will begin to sizzle and pop and the colour of the chillies and the coconut will darken. Remove from the heat, as overcooking them will make the spices bitter. Tip into a bowl.

2 Leave to cool completely, then blitz to a fine powder in a coffee mill. Store in an airtight container in a cool, dark place and consume within 6 months.