Kanda Lasun Masala: A Maharashtrian Delight

Introduction to Kanda Lasun Masala-

Kanda Lasun Masala holds a special place in every Maharashtrian household. This flavorful spice blend adds a unique taste and aroma to a variety of Maharashtrian and Konkani dishes. While Poorna offers the convenience of ready-made Kanda Lasun Masala for your culinary adventures, there's something special about creating this traditional spice blend from scratch. It not only brings back memories of home but also allows you to customize it to your taste. In this blog, we'll guide you through the step-by-step process of making Kanda Lasun Masala at home

How to Make Kanda Lasun Masala at Home?

Ingredients (for 1 kg Kanda Lasun Masala):

1. 500g Raw Onions
2. 200g Red Chilli Powder
3. 150g Peeled Garlic
4. 150g Dried Coconut
5. 150g Coriander Powder
6. 100g Byadgi Chilli Powder
7. 75g Bay Leaf
8. 50g Cloves
9. 50g Black Pepper
10. 50g Stone Flower (Dagad Phool)
11. 50g Sichuan Pepper (Tirphal)
12. 50g Star Anise
13. 100g Sunflower/Groundnut Oil
14. 100g Rock Salt

Optional Ingredients:

1. 100g Sesame Seeds
2. 50g Poppy Seeds
3. 20g Fennel Seeds
4. 20g Nag Kesar

Instructions on How to Make Kanda Lasun Masala

1. Frying the Ingredients

• Chop the onions and fry them in the oil until they turn golden brown.
• Chop the dried coconut and fry it until it releases its aroma.
• Fry the peeled garlic in the same oil until it becomes slightly golden.
• In the same oil, lightly fry the spices one by one: first the bay leaf, followed by cloves, star anise, black pepper, stone flower, Sichuan pepper, etc.

Optional: You can also add sesame seeds, poppy seeds, fennel seeds, and Nag Kesar to the pan and fry them lightly.

2. Grinding the Spice Powder

• Allow the fried ingredients to cool down.
• In a large mixer pot, grind all the fried spices into a fine powder.
• Add coriander powder, red chilli powder, Byadgi chilli powder, and rock salt to the mixer pot and grind everything together into a fine spice powder.
• For Making the Coarse Paste of Onion, Garlic, and Coconut separately, grind the fried onions, fried coconut, and fried garlic into a coarse paste.

3. Combining the Spice Powder and Paste

• Mix the spice powder and the onion-garlic-coconut paste together, creating a coarse spice blend which has a slight noticeable touch of moisture.

4. Storage

• Transfer the Kanda Lasun Masala mixture into an airtight glass jar.
• Store it in a cool, dry place away from moisture.
• When stored properly, the masala can last for over six months.
• Characteristics of the Kanda Lasun Masala

The authentic Kanda Lasun Masala should have a deep red to brown color and be delightfully spicy to taste.

Making your own Kanda Lasun Masala at home can be a rewarding experience. The blend of aromatic spices and the rich taste of this masala will elevate your Maharashtrian and Konkani dishes to a whole new level. Whether you choose to buy the ready-made masala from Poorna for convenience or create it from scratch at home, one thing is for sure - the flavorful journey into Maharashtrian cuisine will be worth every bite! Enjoy the traditional tastes and aromas of Maharashtra with Kanda Lasun Masala, either made with love in your kitchen or conveniently order from poorna.shop.