Veg Kolhapuri is a scrumptious spicy blended greens dish which has its origin in Kolhapur, a historic metropolis in south-west Maharashtra. Kolhapuri meals takes delight in being a sturdy delicacies and is especially recognized for its scorching and pungent flavors. Nonetheless, not each dish in Kolhapuri delicacies is fiery. Similar to on this Veg Kolhapuri recipe the place I’ve saved the spice ranges not excessive, however reasonable. Strive it to know.
My Tryst with Kolhapuri Delicacies
I’ve been to Kolhapur many occasions and have gotten the chance to savor vegetarian Kolhapuri delicacies in all its authenticity.
I’ve tried dishes starting from their celebrated thalis, the spicy Vada Pav & Appe on the roadside to chilli pitla (a scorching gram flour-based dish) and the Kolhapuri Misal Pav (sprouted moth beans curry), which is understood to make one sweat due to its fieriness. Even the Kolhapuri dal is daring and spicy.
On my journey to Kolhapur final time, I additionally bought my arms on the earthy Kolhapuri kanda-lasun masala (onion-garlic spice mix). This spice mix particularly is so good that it perks up the flavour of any dish it’s added to.
I’ve used it in a lot of my vegetable and lentil recipes. The results of which has all the time been an increasing number of praises!
Whereas in Kolhapur, I by no means got here throughout the Veg Kolhapuri dish, a minimum of within the eating places and inns that we went to and stayed in. Although, I’ve seen Veg Kolhapuri within the menu of many eating places throughout India.
About Veg Kolhapuri Recipe
This Veg Kolhapuri recipe is impressed from some of the beloved and spicy dishes from Kolhapuri delicacies, the ‘Tambda Rassa.’
‘Tambda’ means ‘pink’ and ‘rassa’ is a ‘skinny curry or gravy.’ This well-known dish is historically a non-vegetarian preparation which makes use of the sturdy Kolhapuri masala.
The Kolhapuri Masala is made with many aromatic spices along with sesame seeds, poppy seeds, dry coconut shreds and dried pink chillies.
One of many essential elements in an unique Kolhapuri masala are a particular kind of small, however extraordinarily scorching chili known as the ‘lavangi mirchi.’
For this Veg Kolhapuri recipe, which is vegan too, I’ve toned down the spiciness by not utilizing the lavangi chilli.
As a substitute, I’ve added ‘Byadagi chillies’ (often known as bedgi chilli), which impart a deep colour and are medium- scorching. You may as well use Kashmiri pink chillies for a much less spicy curry.
The warmth ranges on this Veg Kolhapuri recipe may be tolerated by most Indians. But when you don’t want spicy pungent meals, then you’ll be able to lower down on the amount of dried pink chilies, ginger and garlic.
This Veg Kolhapuri makes use of a Kolhapuri masala, which is freshly made at residence. So, you don’t have to rush to a retailer to get a packet. Although, you probably have it, you need to use it.
The amount is talked about within the notes’ part of recipe particulars. I’ve made the Kolhapuri masala by referring to a few of the cookbooks I bought from Kolhapur.
You possibly can add any vegetable of your selection on this Veg Kolhapuri recipe. It’s best served with chapati, phulka, paratha, bajra or jowar bhakri or steamed rice. I’ve even tried it with bread and beloved it.
You may as well test one other much less spicy dish known as Paneer Kolhapuri, which is customized from this recipe.
Step-by-Step Information
How one can make Veg Kolhapuri
Preparation
1. Firstly, rinse, peel and lower the greens into thick strips or batons. Place them in a steamer pan.
I’ve used the next greens:
- 1 medium dimension potato
- 8 to 10 French beans
- ⅓ cup cup chopped cauliflower florets, non-compulsory
- 1 medium carrot or 2 small carrots
- ⅓ cup inexperienced peas, contemporary or frozen
- 1 medium yellow/pink bell pepper or inexperienced capsicum – I’ve sautéed the capsicum as a substitute of steaming it.
2. Then steam the greens in an electrical cooker, steamer or a stovetop stress cooker utilizing water as required.
For cooking in a stovetop stress cooker, use a 3 litre cooker. Place a trivet within the cooker. Add 2 cups of water. Place a pan containing the veggies on the trivet within the cooker.
Strain prepare dinner for two to three whistles till the greens are steamed nicely and fork tender. Let the stress drop naturally after which solely open the lid. Drain any water from the pan and set the steamed veggies apart.
3. The greens need to be utterly cooked and but retain their form.
4. Whereas the greens are steaming, collect all of the elements required for making Kolhapuri masala. Under image lists all of the elements.
Observe: If stone flower (patthar phool), cobra saffron (nagkesar) and poppy seeds (khus khus) aren’t obtainable in your nation, you’ll be able to skip utilizing them.
Make Kolhapuri Masala
5. Warmth a pan and dry roast the beneath elements on low warmth, for Kolhapuri masala first:
- 1 inch cinnamon
- 2 cloves
- 4 to five black peppercorns
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 4 to five fenugreek seeds
- 1 small stone flower (dagad phool, pathar ke phool)
- 3 dried pink chilies
- 1 medium tej patta
- 1 cobra saffron (nagkesar)
- 2 single strands of mace
- 1 pinch grated nutmeg
- 1 inexperienced cardamom
- Seeds of 1 black cardamom
6. As soon as the spices change into aromatic and are calmly roasted, add ½ teaspoon poppy seeds, 1 teaspoon white sesame seeds and a couple of tablespoons desiccated coconut.
Right here I’ve used grated desiccated coconut, however you too can use kopra or dried coconut. Should you each are unavailable to you, add contemporary or frozen coconut.
Guarantee to not burn the spices; so do hold stirring typically when you roast them.
7. Stir repeatedly and dry roast until the coconut turns golden. Flip off the warmth and put aside the pan.
Stir the spice combination a number of occasions, after you put aside the pan, in order that the residue warmth doesn’t brown the coconut an excessive amount of.
8. As soon as the spice combination cools, then take them in a dry grinder or espresso grinder.
9. Grind to a advantageous powder. A slight semi advantageous powder can be advantageous. The sesame seeds and coconut will launch oil whereas grinding.
Ensure to maintain scraping the perimeters of the jar and grind. If you’re discovering it tough to grind, add some water to make a advantageous paste.
Make Veg Kolhapuri
10. Warmth 2 to 2½ tablespoons oil in a pan and add ½ cup finely chopped onions.
11. Sauté the onions stirring typically, until they flip gentle golden or golden.
12. Add ¾ tablespoon tablespoon ginger-garlic paste.
13. Stir after which add 1 tablespoon chopped coriander leaves. Stir and sauté for some seconds until the uncooked aroma of the ginger-garlic goes away.
14. Subsequent, add ⅓ to ½ cup finely chopped tomatoes. Sauté until the tomatoes soften and also you see oil leaving the perimeters of the pan.
15. Add ¼ teaspoon turmeric powder, ½ teaspoon pink chilli powder and 1 pinch asafoetida.
16. Stir after which add chopped bell pepper/capsicum. You may as well skip capsicum if you happen to want.
17. Stir and sauté until the bell pepper/capsicum is nearly cooked and but have a slight crunch, for about 5 to six minutes on low warmth.
18. Add the ready Kolhapuri masala.
19. Stir after which add 1 to 1.25 cups water. Season with salt based on style. For a thicker curry, add much less water.
20. Deliver the curry to a simmer.
21. Once you see some oil floating on prime of the curry, add the steamed cooked greens
22. Stir and simmer for two minutes. The consistency of the curry is barely skinny.
Verify the style and add extra salt if wanted. If there may be much less salt, the flavour and style of the spices don’t come by.
23. Lastly, add some chopped coriander leaves and provides a ultimate stir. You may as well garnish with 1 to 2 tablespoons of chopped coriander leaves.
24. Serve Vegetable Kolhapuri with delicate phulka, chapati, parathas or bhakri. You may as well serve this spicy curry with bread, dinner rolls (pav) or steamed rice.
Any leftover curry retains nicely within the fridge for a couple of day. Whereas reheating add some water if the curry consistency has thickened.
Locations to go to in Kolhapur
Attributable to its wealthy non secular historical past, Kolhapur is often known as ‘Kashi of South’ or ‘Dakshin Kashi.’ So, everytime you go to Kolhapur, ensure to go to essentially the most revered Mahalakshmi Temple. It is without doubt one of the ‘Shakti Peethas’ in Maharashtra.
Different locations of curiosity embrace Siddhagiri or Kaneri Math, Kopeshwar Shiva Temple, Narsobawadi (a Lord Dattatreya temple on the confluence of rivers Krishna and Panchganga), Jyotiba Temple and the freshwater Rankala Lake.
Professional Ideas
- The weather of warmth and pungency on this Veg Kolhapuri may be elevated or decreased relying on the sort and amount of pink chili added to the curry.
- Any greens of your selection may be added to this curried dish. The greens needs to be fork tender, but hold their form. Guarantee to not overcook the veggies.
- Whereas grinding the spices for Kolhapuri masala, the sesame seeds and coconut will launch oil. Ensure to maintain scraping the perimeters of the grinder jar and grind additional. If you’re discovering it tough to grind, add some water to make a advantageous paste.
- Ensure to make use of the very best quality spices, together with good high quality sesame and poppy seeds, ones that are inside their shelf-life and contemporary. Should you fail to take action, you may find yourself having a slight bitter style in your Vegetable Kolhapuri.
- In case you don’t have stone flower, cobra saffron or poppy seeds, you’ll be able to skip utilizing them.
- When you have readymade Kolhapuri kanda-lasun masala or the Kolhapuri masala, then add about 2 to 2½ tablespoons of it.
FAQs
Sure it will possibly include paneer along with the blended greens. You possibly can add paneer cubes, squares and even garnish your Veg Kolhapuri with grated paneer.
Sure, you need to use black poppy seeds. However the colour of the gravy will change on this case.
Goda masala is completely different from Kolhapuri masala by way of taste and aroma. Goda masala is definitely a no onion, no garlic masala with candy tones whereas Kolhapuri masala has onion and garlic and is pungent and spicy.
Since I’ve not added onion and garlic within the recipe of the Kolhapuri masala powder and added them to the curry, you need to use goda masala within the recipe. However make a remark that your curry shall be a medium-spiced Maharashtrian type combine veg curry variant and never Vegetable Kolhapuri.
Sure, you’ll be able to put together the dry spices beforehand and retailer the roasted dry spices within the fridge for a couple of week.
You possibly can skip the preparation of the Kolhapuri masala and simply add 2 to 2½ tablespoons of the readymade/store-bought Kolhapuri kanda-lasun masala on this Vegetable Kolhapuri.
Extra Veg Curry Recipes To Strive
Curry Recipes
Curry Recipes
Gluten Free Recipes
South Indian Meals
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Veg Kolhapuri Recipe
Veg Kolhapuri is a scrumptious spicy blended vegetable curry which has its origin in Kolhapur, a historic metropolis in south-west Maharashtra. Kolhapuri meals takes delight in being a sturdy delicacies and is especially recognized for its scorching and pungent flavors.
Prep Time 45 minutes
Cook dinner Time 35 minutes
Whole Time 1 hour 20 minutes
Greens (To be cooked individually in a pan, steamer or stress cooker)
Forestall your display screen from going darkish whereas making the recipe
Preparation
First, rinse, peel and lower the greens into thick strips or batons. Place them in a steamer pan.
Then steam the greens in an electrical cooker, steamer or stovetop stress cooker, including water as wanted for steaming.
For steaming veggies in a stovetop stress cooker, use a 3 litre cooker. Place a trivet within the cooker.
Add 2 cups of water. Place a pan containing the chopped veggies on the trivet within the cooker.
- Strain prepare dinner for two to three whistles till the greens are steamed nicely and fork tender. Let the stress drop naturally after which solely open the lid. Drain any water from the pan and set the steamed veggies apart.
The greens need to be utterly cooked and but retain their form.
Whereas the greens are steaming, collect all of the elements required for making Kolhapuri masala.
Making kolhapuri masala
Warmth a pan on low warmth and dry roast the spices on low warmth – cinnamon, cloves, black pepper, coriander seeds, cumin seeds, fenugreek seeds, stone flower, mace strands, pinch of nutmeg powder, bay leaf, cobra saffron, pink chilies, inexperienced cardamoms and black cardamom seeds.
Skip stone flower, cobra saffron and poppy seeds, if you do not have these.
As soon as the spices change into aromatic and calmly roasted, add poppy seeds, sesame seeds and desiccated coconut.
Stir repeatedly and dry roast until the desiccated coconut turns golden. Take care to not burn any of the elements.
Flip off the warmth and put aside the pan.
Stir the spice combination a number of occasions, after you put aside the pan, in order that the residue warmth doesn’t brown the coconut an excessive amount of. Or you’ll be able to switch the roasted spice combine onto a plate.
As soon as the spice combination cools, take them in a dry grinder or espresso grinder.
Grind to a advantageous powder. A slight semi advantageous powder can be advantageous. The sesame seeds and coconut will launch oil whereas grinding.
Ensure to maintain scraping the perimeters of the grinder jar and grind additional. If you’re discovering it tough to grind, add some water to make a advantageous paste.
Making veg kolhapuri
Warmth oil in a pan and add chopped onions.
Sauté the onions stirring typically till they flip gentle golden or golden.
Add ginger-garlic paste.
Stir after which add chopped coriander leaves. Stir and sauté for some seconds, until the uncooked aroma of the ginger-garlic goes away.
Subsequent, add chopped tomatoes.
Sauté until the tomatoes soften and also you see oil leaving the perimeters of the pan.
Add turmeric powder, pink chili powder and asafoetida.
Stir after which add chopped bell pepper/capsicum. You may as well skip capsicum if you happen to want.
Stir and sauté until the bell pepper is half cooked and but have a slight crunch. About 5 to six minutes on a low warmth.
Add the bottom Kolhapuri masala.
Stir and sauté for a number of seconds.
Then add water. Season with salt as per style.
Deliver the curry to a simmer.
Once you see some oil floating on prime of the curry or gravy, add the steamed greens.
Stir and simmer the gravy for about 2 minutes.
Lastly, add chopped coriander leaves and provides a ultimate stir. You may as well garnish with the coriander leaves.
Serve Veg Kolhapuri scorching with delicate chapati, phulka or paratha. You may as well serve this spicy vegetable curry with bread and steamed rice.
- When you have readymade Kolhapuri kanda-lasun masala or the Kolhapuri masala, then add about 2 to 2½ tablespoons of it.
- The weather of warmth and pungency on this Veg Kolhapuri may be elevated or decreased relying on the kind of pink chili you add.
- Any greens of your selection may be added to this spicy curry. The greens needs to be cooked utterly, but retain their form.
- The veggies may be steamed in a pan or pot or in a stovetop stress cooker. You may as well select to steam greens in an Immediate Pot or an electrical stress cooker you probably have one. Add water as wanted, relying on the scale of your pan or tools used.
- In case you don’t have stone flower, cobra saffron or poppy seeds, you’ll be able to skip utilizing them.
- Desiccated coconut may be swapped with dry coconut or copra. If out of desiccated coconut or dry coconut, you’ll be able to decide to make use of frozen or contemporary coconut.
- The curry consistency may be adjusted by including much less or extra water.
- You may as well add some paneer cubes to the curry if you happen to want.
Diet Info
Veg Kolhapuri Recipe
Quantity Per Serving
Energy 155 Energy from Fats 90
% Every day Worth*
Fats 10g15%
Saturated Fats 2g13%
Polyunsaturated Fats 1g
Monounsaturated Fats 6g
Sodium 323mg14%
Potassium 371mg11%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 4g4%
Protein 3g6%
Vitamin A 2614IU52%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.2mg10%
Vitamin C 35mg42%
Vitamin E 3mg20%
Vitamin Okay 13µg12%
Calcium 57mg6%
Vitamin B9 (Folate) 35µg9%
Iron 2mg11%
Magnesium 36mg9%
Phosphorus 73mg7%
Zinc 1mg7%
* % Every day Values are based mostly on a 2000 calorie weight-reduction plan.
This Veg Kolhapuri recipe from the weblog archives first revealed in November 2014 has been up to date and republished on October 2023.
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