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veg kolhapuri recipe, how to make veg kolhapuri recipe | stepwise

By dassana amit on November 22nd, 2014 7 Comments
vegetable kolhapuri recipe
step by step recipe of a spicy vegetable kolhapuri.
veg kolhapuri
this mixed vegetable based dish has its origin in kolhapur, a historical city in
south maharashtra. kolhapuri cuisine is known for its hot, spicy and pungent fl
avors. however, not all the food from the kolhapuri cuisine is spicy & robust.
i have been to kolhapur many times and have got the opportunity to savor the aut
hentic vegetarian kolhapuri cuisine. from the spicy vada pav on the roadside to
chili pitla (spicy gram flour based dish) and the famous & fiery kolhapuri misal
(sprouted moth beans curry). we have also had kolhapuri dal and it was a spicy
dal. one of the best lentil dishes, i had there was whole masoor (called as aakh
a masoor). on occasions we even had kolhapuri thalis there.
last time, on a visit there, i got the kolhapuri kanda lasun masala (onion-garli
c masala). this spice blend is so good that it simply perks up the flavor of the
recipe in which it is added. i have added it many times to vegetables and dal (
lentils) dishes.

in kolhapur, i never came across vegetable kolhapuri. at least in the restaurant

s and hotels we stayed and went, there was never a mention of this particular di
sh. though, i have seen veg kolhapuri mentioned in the menu of north indian rest
aurants.
this recipe of veg kolhapuri is inspired from one of the hot dishes from the kol

hapuri cuisine
tambda rassa. tambda means red and rassa means thin curry or gravy . t
ambda rassa is actually a non vegetarian dish which make use of the bold and fie
ry kolhapuri masala. one of the ingredients of the authentic kolhapuri masala is
red chili powder made from lavangi chilies. these chilies are small, but very h
ot.
for this recipe, i have toned down the fieriness by not using lavangi mirchi. in
stead i have added byadagi chilies, which give a deep color and are low in heat.
you can also add kashmiri red chilies. so depending on the type of red chili ad
ded, you can increase or decrease the elements of heat and pungency in this dish
.
the kolhapuri masala is freshly made for the curry. so you don t need to have read
y made store bought kolhapuri masala. though, if you have it, i have mentioned t
he amount in the notes section of recipe details, towards the end of the post. f
or the kolhapuri masala, i referred to some of the cookbooks, which i got from k
olhapur.
add any veggies of your choice. vegetable kolhapuri is best served with chapatis
, bajra bhakri or jowar bhakri, phulkas and even parathas. we even had it with b
read. the recipe is spicy and has some heat which most indians can tolerate. but
if you do not prefer spicy food, then cut down on the dry red chilies, garlic a
nd ginger.
on a side note, whenever you visit kolhapur, do make a point to visit the most r
evered mahalakshmi temple, which is one of the shaktipeethas in maharashtra. you
can also visit siddhagiri or kaneri math, kopeshwar (lord shiva temple), narsob
awadi (lord dattatreya temple on the confluence of rivers krishna & panchganga)
, jyotiba temple and rankala lake. we visited all except kopeshwar.
please note that some of the pics are taken in tungsten lighting in the kitchen.
hence you will see a yellow hue on some pics.
lets start step by step veg kolhapuri recipe:
1. first rinse, peel and cut the veggies in thick strips or batons. place them i
n a steamer pan.
veggies for veg kolhapuri recipe
2. then steam the veggies in an electric cooker, steamer or pressure cooker.
steam vegetables
3. the veggies have to be completely cooked and yet retain their shape.
steamed vegetables
4. when the veggies are steaming, gather all the ingredients required for making
kolhapuri masala. listed below all the ingredients for pictorial purpose only.
please note if you don t have stone flower (patthar phool) and cobra s saffron (nagk
esar) then its fine. you can also skip poppy seeds (khus khus) as its not availa
ble in some countries.
spices for veg kolhapuri recipe
5. heat a pan and dry roast the spices first cinnamon, cloves, black peppers, co
riander, cumin, stone flower, tej patta, nagkesar (cobra s saffron), red chilies,
nutmeg powder, green cardamoms and black cardamom seeds.
ingredients for kolhapuri masala

6. once the spices become fragrant, then add poppy seeds, sesame seeds and desic
cated coconut.
roast spices to make kolhapuri masala
7. stir continuously and dry roast till the coconut gets golden.
making kolhapuri masala
8. once the spices mixture cools, then take them in a dry grinder or coffee grin
der.
making kolhapuri masala for veg kolhapuri
9. grind to a fine powder. a slight semi fine powder is also fine. the sesame se
eds & coconut will release oil while grinding. so you have to scrape the sides o
f the masala and grind. if difficult to grind, then add some water and make a fi
ne paste.
veg kolhapuri masala
10. heat oil in a pan and add chopped onions.
saute onions to make veg kolhapuri recipe
11. saute the onions till they are light golden or golden.
sauting onions to make veg kolhapuri recipe
12. add ginger and garlic paste.
add ginger garlic - making veg kolhapuri recipe
13. stir and then add chopped coriander leaves. stir and saute till the raw arom
a of the ginger garlic goes away.
add coriander - making veg kolhapuri recipe
14. next add chopped tomatoes. saute till the tomatoes soften and you see oil le
aving the sides.
add tomatoes - making veg kolhapuri recipe
15. add turmeric powder, red chili powder and asafoetida.
saute tomatoes - making vegetable kolhapuri recipe
16. stir and then add chopped bell pepper/caspiscum. you can also skip capsicum
if you prefer.
add capsicum - making veg kolhapuri recipe
17. stir and saute till the capsicum is about cooked and yet having a slight cru
nch.
add capsicum - making veg kolhapuri recipe
18. add the ground kolhapuri masala.

add ground kolhapuri masala

19. stir and then add water. season with salt.
add water to veg kolhapuri masala
20. bring the curry to a simmer.
simmer veg kolhapuri masala
21. when you see some oil floating on top, add the steamed veggies.
add veggies to veg kolhapuri masala
22. stir and simmer for two minutes. the consistency of the curry is slightly th
in. check the taste and add more salt if required. if there is less salt, the fl
avor and taste of the spices does not come through.
stir veg kolhapuri masala
23. lastly add chopped coriander leaves and give a final stir. you can also garn
ish vegetable kolhapuri with the chopped coriander leaves.
garnish veg kolhapuri masala recipe
24. serve vegetable kolhapuri with soft phulkas or parathas or bhakris. you can
also serve this spicy veg curry with bread and steamed rice.

veg kolhapuri recipe

if you are looking for more veg curry recipes then do check veg handi, goan vege
table curry, vegetable korma, potato peas korma, tomato curry and mushroom matar
makhani recipe.
step by step veg kolhapuri recipe below:
veg kolhapuri recipe
SAVE PRINT
PREP TIME
45 mins
COOK TIME
35 mins
TOTAL TIME
1 hour 20 mins
veg kolhapuri recipe - spicy mix vegetable curry from kolhapuri cuisine.
AUTHOR: dassana
RECIPE TYPE: main
CUISINE: maharashtrian
SERVES: 4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for kolhapuri masala:
1 tsp white sesame seeds/safed til
tsp poppy seeds/khus khus
2 tbsp desiccated coconut/nariyal ka boora
4 to 5 black pepper/kali mirch
1 tsp coriander seeds/dhania

 tsp cumin seeds/jeera

1 inch cinnamon/dalchini
2 cloves/lavang
2 single strands of mace/javitri
4 to 5 fenugreek seeds/methi dana
a pinch of grated nutmeg/jaiphal
1 small stone flower/patthar phool/dadad phool (optional)
1 nagkesar/cobra's saffron (optional)
1 green cardamom/hari elaichi
seeds of 1 black cardamom/badi elaichi
3 byadagi/bedgi red chilies or kashmiri red chilies
1 medium indian bay leaf/tej patta
other ingredients:
cup potato sticks or batons or 1 medium potato/aloo
cup french beans batons or 8 to 10 french beans
? cup chopped cauliflower florets/gobi
? cup green peas/matar
? third cup carrot sticks or batons. about 2 small carrots or 1 medium carrot/ga
jar
? third cup sliced bell pepper/shimla mirch, about 1 medium bell pepper/capsicum
(green or yellow or red)
1 medium tomato or cup finely chopped tomatoes/tamatar
1 large onion or cup finely chopped onions/pyaz
5 garlic + 1 inch ginger, crushed to paste in a mortar-pestle, about tbsp ginger
garlic paste
1 tbsp chopped coriander leaves/dhania ke patte
tsp red chilli powder/lal mirch powder
tsp turmeric powder/haldi powder
a pinch of asafoetida/hing
1 to 1.25 cups water, about 250 ml to 275 ml water
2 to 2.5 tbsp oil
some coriander leaves for garnishing
salt as required
INSTRUCTIONS
prepping up:
first rinse, peel and cut the veggies in thick strips or batons. place them in a
steamer pan.
then steam the vegetables in an electric cooker, steamer or pressure cooker.
the veggies have to be completely cooked and yet retain their shape.
when the veggies are steaming, gather all the ingredients required for making ko
lhapuri masala.
heat a pan and on a low flame dry roast the spices - cinnamon, cloves, black pep
pers, coriander, cumin, stone flower, pinch of nutmeg powder, tej patta, nagkesa
r (cobra's saffron), red chilies, green cardamoms and black cardamom seeds. skip
stone flower, nagkesar and poppy seeds, if you don't have these.
once the spices become fragrant, then add poppy seeds, sesame seeds and desiccat
ed coconut.
stir continuously and dry roast till the desiccated coconut gets golden.
once the spice mixture cools, then take them in a dry grinder or coffee grinder.
grind to a fine powder. a slight semi fine powder is also fine. the sesame seeds
& coconut will release oil while grinding. so you have to scrape the sides of t
he masala and grind. if difficult to grind, then add some water and make a fine
paste.
preparing veg kolhapuri:
heat oil in a pan and add chopped onions.
saute the onions till they are light golden or golden.
add ginger and garlic paste.
stir and then add chopped coriander leaves. stir and saute till the raw aroma of
the ginger garlic goes away.
next add chopped tomatoes.

saute till the tomatoes soften and you see oil leaving the sides.
add turmeric powder, red chili powder and asafoetida.
stir and then add chopped bell pepper/capsicum. you can also skip capsicum if yo
u prefer.
stir and saute till the capsicum is half cooked and yet having a slight crunch.
about 5 to 6 minutes on a low flame.
add the ground kolhapuri masala.
stir and saute for some seconds.
then add water. season with salt.
bring the curry to a simmer.
when you see some oil floating on top, add the steamed veggies.
stir and simmer for about 2 minutes.
lastly add chopped coriander leaves and give a final stir. you can also garnish
veg kolhapuri with the coriander leaves.
serve veg kolhapuri with soft chapatis, phulkas or parathas. you can also serve
this spicy veg curry with bread and steamed rice.
NOTES
if you have ready kolhapuri kanda lasun masala or just the kolhapuri masala, the
n add about 2 to 2.5 tbsp of it.

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Filed Under: Indian Curries, Maharashtrian Recipes, Regional Indian Cuisine, Veg
an Recipes
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RATE THIS RECIPE:
Sunil says
November 21, 2014 at 12:46 pm

What a recipe!! Mouthwatering and yummy.

Reply
Krupali patel says
November 15, 2014 at 11:17 pm
I made this recipe for dinner yesterday, served with bhakhari and
guess what ??
Everybody in the family liked it too much ..Thanks Dassana .Keep on doing the good
work
Reply
dassana amit says
November 16, 2014 at 12:22 am
thanks krupali for sharing the feedback and your experience. glad to know :-)
Reply
Radhika says
November 11, 2014 at 12:08 am
Hi Dassana, Great recipe as usual ! Is the kolhapuri masala similar to goda masa
la ? In which case can goda masala substitute kohapuri masala ??
Reply
dassana amit says
November 12, 2014 at 6:47 pm
thanks radhika. both are different in terms of aroma and flavor. the kolhapuri m
asala is very spicy and hot. goda masala has sweet tones and even smells sweet.
usually fried onions, garlic and coriander leaves are added to the basic kolhapu
ri masala and this is called the kanda lasun masala (onion garlic masala). goda
masala is a actually a satvik no onion no garlic masala, that the marathi brahmi
ns prepare. from what i have read, its origin is in pune. if you go outside of p
une, then the kanda lasun masala is mostly prepared. in this recipe though, you
can use goda masala. since i have not added onions, garlic & coriander leaves to
the masala powder. i have added them to the gravy. so for this recipe, goda mas
ala would work.
Reply
Radhika says
November 12, 2014 at 10:24 pm
Thanks Dassana. I will definitely make this recipe and let you know how it turns
out ! :)
Reply
dassana amit says
November 13, 2014 at 6:42 pm
welcome radhika.
Reply
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