Kolhapuri Chuteny/Masala Powder
Click here for the original post
Ingredients:
½ cup Red Chilli Powder
¼ cup Coriander Seeds
1 tsp Jeera/Cumin Seeds
2 tbsp Dry Coconut. Shredded (unsweetened variety)
1 tsp Sesame Seeds
1 tsp Black Peppercorns
¼ inch Cinnamon Stick
2-3 Cloves
¼ tsp Fennel Seeds
½ medium Onion, thinly sliced
2-3 Garlic Cloves, thinly sliced
¼ cup Coriander Leaves, patted dry and finely chopped
½ tbsp Oil
½ cup Red Chilli Powder
¼ cup Coriander Seeds
1 tsp Jeera/Cumin Seeds
2 tbsp Dry Coconut. Shredded (unsweetened variety)
1 tsp Sesame Seeds
1 tsp Black Peppercorns
¼ inch Cinnamon Stick
2-3 Cloves
¼ tsp Fennel Seeds
½ medium Onion, thinly sliced
2-3 Garlic Cloves, thinly sliced
¼ cup Coriander Leaves, patted dry and finely chopped
½ tbsp Oil
Method:
Dry
roast coriander seeds, jeera, sesame seeds, black peppercorns, cinnamon
stick, cloves and fennel seeds in a skillet till they are fragrant and
roasted fine, about 1-2 mins. Set it aside to cool.
Heat oil in a same pan and roast finely sliced onion, garlic and coriander leaves till they are nicely browned and crisp. Set them aside to cool completely.
Now grind all these ingredients to fine powder. Add red chilli powder to the ground spice powder and mix them well.
Cool and store this spice powder in an air-tight container in the refrigerator.
Heat oil in a same pan and roast finely sliced onion, garlic and coriander leaves till they are nicely browned and crisp. Set them aside to cool completely.
Now grind all these ingredients to fine powder. Add red chilli powder to the ground spice powder and mix them well.
Cool and store this spice powder in an air-tight container in the refrigerator.
Note:
Since
the spice powder is made using fresh ingredients like onion, garlic and
coriander leaves, make sure that they are nicely browned (but not
burnt) and dry. Or else the spice powder will have shorter shelf life.