Kanda lasun masala is what gives Maharashtrian and Kolhapuri curries their deep, garlicky, red-hot soul. Zarikar’s blend starts with sun-dried onions and garlic roasted the traditional way, combined with handpicked red chillies and whole spices, then cold-ground in small batches. It is sold in a practical 3kg pack, making it a favourite of households and eateries alike.
Ingredients
Roasted onion, roasted garlic, red chilli, coriander, salt, turmeric and a blend of traditional whole spices. No artificial colours, no preservatives.
How to use
– Base for gravies: heat oil, add 1-2 tablespoons of kanda lasun masala, saute until aromatic, then add your main ingredient.
– Perfect for chicken, mutton, egg, usal and dry vegetables.
– Add at the start of cooking so the roasted onion and garlic flavour develops.
– Use about 1 tablespoon per 500g of main ingredient, adjust to taste.
– Store airtight; use within 6 months.
Why our Kanda Lasun Masala ?
– Slow-roasted onion and garlic for deep, authentic flavour.
– Cold-ground to retain natural essential oils.
– AGMARK Grade A certified spices.
– 100% natural, no fillers, no colours.
– 3kg pack for daily-use kitchens and food businesses.
Storage
Keep in a cool, dry place away from sunlight. Do not refrigerate.
FAQs
Q. How much should I use per dish?
A. About 1 tablespoon per 500g of curry base; add more for Kolhapuri-style heat.
Q. Is it the same as onion-garlic paste?
A. No – this is a dry roasted masala powder, far more concentrated and shelf-stable than paste.
Q. Is it suitable for restaurants and caterers?
A. Yes, the 3kg pack is designed for high-volume kitchens.
