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Spices & seasonings · Spice blends

Kolhapuri masala

Fiery red Maharashtrian blend of chillies, coconut and sesame for Kolhapuri mutton and vegetable dishes.

Also called: kanda lasun masala, kolhapuri chutney

A kind of spices

1 recipe with it

Make it yourself: Kolhapuri kanda-lasun masala

What it is

Kolhapuri masala comes from Kolhapur in Maharashtra and is known for heat. It is built on dried red chillies with coriander, cumin, dried coconut, sesame and whole spices. Related home-made versions with onion and garlic are called kanda lasun masala. It is much hotter than goda masala.

How it’s used

  • Kolhapuri mutton and chicken
  • Misal pav
  • Tambda rassa (red curry)
  • Vegetable Kolhapuri

Characteristics

Taste
Very hot, smoky, nutty.
Sold as
ground
Cooking uses
Mainly a seasoning
Common in
Indian

Storage

Cool, dry and dark. Airtight jar away from light.

Diet, allergens and safety

No major allergens in typical versions. May contain Sesame — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Often contains sesame.

Nutrition per 100 g

Energy
325 kcal
Protein
14.29 g
Carbohydrate
55.83 g
Fat
14.01 g
Fibre
53.2 g
Sugars
2.76 g

USDA FoodData Central: Spices, curry powder (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Garam masala — With extra chilli powder and toasted coconut.

Related ingredients

Recipes with kolhapuri masala

More spice blends