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Hello, many of you have been asking me for video recipe of Kanda Lasun Masala. So here I am sharing with you authentic recipe of Kanda Lasun Masala. This is very interesting authentic Maharashtrian recipe and you will love to see all the varieties of spices used in making this masala !
Kanda Lasun Masala - Marathi Recipe
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Nutrition facts:
200 Calories
20 grams Fat
Rating: 5.0/5
( 1 Votes )
Ingredients
- 50 gm Coriander seeds
- 20 gm dry grated Coconut
- 10 gm Cumin seeds
- 10 gm Black cumin seeds
- 10 gm White sesame seeds
- 10 gm Black pepper
- 10 gm Cloves
- 10 gm Nagkesar
- 10 gm Cinnamon
- 4 Black Cardamom
- 10 gm Star Anise
- 10 gm Mace
- 7~8 Bay leaves
- 3 pieces of Khada hing / Asafoetida stones
- 50 gm Dried red chili
- 50 gm Bedgi / lavangi mirachi
- 250 gm Onion
- 50 gm Garlic
- Crystal Salt
Instructions
- Heat up a pan on medium heat.
- Clean the coriander seeds before using them. Add coriander seeds and roast until these change color a little and release a nice aroma.
- Transfer the coriander seeds into blender pot.
- Add sesame seeds and roast them. Transfer sesame seeds into blender pot.
- Add cumin seeds and roast them. Transfer cumin seeds into blender pot.
- Add black cumin seeds and roast. Transfer black cumin seeds into blender pot.
- Add coconut and roast until it gets a nice golden color. Transfer it into blender pot.
- Blend the dry roasted spices into a mixer. Take it out into a dish.
- Heat up oil into a pan.
- Add cinnamon and fry it. Transfer it into blender pot.
- Add mace and fry it. Transfer mace into blender pot.
- Add star anise and fry. Transfer it into blender pot.
- Add cloves and fry. Be careful as these may pop out. Transfer cloves into blender pot.
- Add black pepper and fry. Transfer cloves into blender pot.
- Add nagkesar and fry. Transfer it into blender pot.
- Add black cardamom and fry. Transfer it into blender pot.
- Add asafoetida and fry until it turns white. Transfer into blender out.
- Add bay leaves and fry. Transfer it into blender pot.
- Take an onion and make thin slices. Dry it under the hot sun for 2 days.
- Add dried onion into oil and fry. Take fried onion into a dish.
- Blend the fried spices really well.
- Add the roasted spices powder into blender pot, mix well and blend again.
- Take the blended masala into a dish.
- Take half of fried onion and half of garlic into blender pot and blend it.
- Add the previously blended masala into blender pot and blend again.
- Take it out into a dish.
- You can add store-bought red chili powder into this blended masala now and Kanda lasun masala is already.
- Add red dried chilies and crystal salt into blender pot. Blend it together.
- Sieve the chili powder through a sooji sieve and add the left behind coarse chili powder into blender pot again and blend. Do it 3-4 times.
- You can discard the leftover coarse chili powder.
- Add the chili powder into the masala.
- Take bedgi Mirchi into blender pot and blend.
- Follow the same process as dried red chili for begdi mirchi.
- Mix the blended spices and chili powder together really well.
- Transfer the masala into a blender pot and blend it again.
- So that it will be nicely mixed.
- Kanda lasun masala is already.
- You can make almost 1 kg kanda lasun masala from this proportion.
Notes
- For those who stay out of India, you can use a spice blender or coffee blender to blend this masala.
- If you use fried onion, it will save you time for frying.
- Spices get quickly fried. These don’t take much time to fry.
- Dry the chilies and crystal salt under the hot sun for 2 days.
- If you are going to grind this masala in mill, they make 2 separate bags, one for spices and in another bag keep chilies and garlic. The mill man will grind it for you.
Recipe Video
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