Spicy and Aromatic Dry Kanda Lasun Chatni Recipe

 Title: Spicy and Aromatic Dry Kanda Lasun Chatni Recipe

Introduction:

Dry Kanda Lasun Chatni is a staple condiment in Maharashtrian cuisine, renowned for its intense flavors and aromatic spices. This fiery blend of dried garlic, onions, and red chilies packs a punch that elevates any meal it accompanies. Whether sprinkled over snacks like vada pav or enjoyed as a flavorful side with your favorite dal and rice, this chatni adds a tantalizing burst of taste to every bite. Let's explore how to prepare this quintessential Maharashtrian delicacy right in your kitchen!

Ingredients:

- 2 cups dried garlic cloves

- 2 cups dried onion flakes

- 1 cup dried red chilies

- 1/2 cup desiccated coconut (unsweetened)

- 1/4 cup sesame seeds

- 2 tablespoons cumin seeds

- 1 tablespoon coriander seeds

- 1 tablespoon black peppercorns

- 1 tablespoon tamarind paste

- 1 teaspoon turmeric powder

- Salt to taste

Instructions:

1. Dry Roasting the Spices:

   - Heat a dry skillet or frying pan over medium heat.

   - Add dried garlic cloves, dried onion flakes, dried red chilies, sesame seeds, cumin seeds, coriander seeds, and black peppercorns to the pan.

   - Toast the spices, stirring continuously, until they turn aromatic and lightly browned. Be careful not to burn them.

   - Once toasted, remove the spices from the heat and let them cool completely.

2. Grinding the Spices:

   - Transfer the cooled spices to a spice grinder or blender.

   - Add desiccated coconut, tamarind paste, turmeric powder, and salt to the grinder.

   - Grind the mixture into a coarse powder. You may need to grind it in batches to ensure even blending.

3. Adjusting the Consistency:

   - Check the consistency of the ground mixture. It should be dry and powdery.

   - If the mixture feels too coarse, you can further grind it to achieve a finer texture. However, ensure it doesn't become too fine, as the chatni should have a slightly coarse texture.

4. Storing the Chatni:

   - Once ground to the desired consistency, transfer the dry Kanda Lasun Chatni to a clean, airtight container.

   - Store the chatni in a cool, dry place away from direct sunlight. It can be stored for several weeks or even months if kept properly sealed.

5. Serving Suggestions:

   - Dry Kanda Lasun Chatni is incredibly versatile and can be enjoyed with a variety of dishes.

   - Sprinkle it over traditional Maharashtrian snacks like vada pav or bhakri for an extra kick of flavor.

   - It pairs well with dal and rice, adding depth and spice to the meal.

   - You can also mix it with yogurt to create a spicy dip or spread it on sandwiches for a zesty twist.

Conclusion:

With its bold flavors and aromatic spices, Dry Kanda Lasun Chatni is a must-have condiment in every Maharashtrian kitchen. By following this simple recipe, you can recreate the authentic taste of this beloved chatni in the comfort of your own home. Elevate your meals with a dash of spicy goodness and savor the irresistible flavors of this classic Maharashtrian delicacy!