Thursday, June 27, 2013

Kolhapuri Missal Pav

Kolhapuri Missal Pav - Quintessentially from Kolhapur.

Missal from kolhapur in India known for its high spice content and is particularly known as Kolhapuri Missal. It has two parts-
Matki Ussal which has less water content and a spicy and watery gravy / broth called Kutt with tarri (oil floats on curry). Usaually People mix these two according to their requirement and spicy taste, topped with Aaloo sabzi (stir fry potato), Farsan, chiwda, chopped onions and tomatoes. Pav (White bread buns) is a must. Also some people eat it with yogurt if they find it too spicy to their taste.
This dish is basically spicy but very tempting and delicious.

This recipe looks like a bit lengthy and difficult to prepare but actually it is quite easy and quick. I used to eat this missal pav when I was in Pune and still remember the taste of it. Enjoy this missal with my recipe!!


For Moth ussal / Sprouts:

  • 2 cup Moth/Matki Sprouts
  • 2 teaspoon oil
  • 1/4 teaspoon Mustard seeds
  • 1/2 teaspoon cumin seeds
  • Pinch of asafetida
  • 5-6 curry leaves
  • 1/4 cup finely chopped onion
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon garam masala
  • salt to taste

For the Kolhapuri masala( Spice mix):

  • 1 teaspoon oil
  • 5 cloves
  • 5-6 black peppercorns
  • 1 inch Cinnamon stick
  • 2 cardamom pods
  • 1 teaspoon cumin seeds
  • 1 teaspoon sesame seeds
  • 1/4 teaspoon fennel seeds
  • 3 tablespoon dry coconut sliced
  • 1/4 cup chopped onion
  • 3 tablespoon chopped fresh coriander leaves (washed and patted dry)
  • 3 garlic cloves chopped
  • 1 teaspoon coriander powder
  • 1 teaspoon roasted cumin seed powder (jeera powder)
  • 3 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • salt to taste

For Gravy/ Broth/ Kutt:

  • 4 tablespoon oil
  • 2 tablespoon Kolhapuri Masala
  • 1 teaspoon gram flour
  • 1/2 cup chopped tomato
  • 1/2 inch ginger piece
  • 1 tablespoon fresh coconut shredded (optional)
  • 1 teaspoon red chili powder (optional)
  • salt to taste
  • 4 cup water
  • 1/4-1/2 cup milk (optional)

For Serving and garnishing:

  • Pav (White bread buns)
  • Sprout / Moth Usal
  • Aloo ki sabzi (stir fry potato)
  • Punjabi Namkin mix/ Farsan/ any spice mixture
  • Chopped Onion
  • Chopped Tomatoes
  • Lemon Wedges
  • Chopped Cilantro
  • Gravy/Kutt(kat)
  • Yogurt (optional)


  1. For Moth Usal / Sprout :
    • Heat the oil in a small pressure cooker.
    • Add mustard seeds, cumin seeds, asafetida, and curry leaves. After mustard seeds splutter, add chopped onion and sauté it till golden brown.
    • Now, add turmeric powder, moth (matki) / sprouts, red chili powder, turmeric powder, salt and water as needed.
    • Mix well and pressure cook up to two whistle or till cooked.
  2. For Kolhapuri Masala :
    • Dry roast cloves, black peppercorns, Cinnamon stick, cardamom pods, cumin seeds, sesame seeds, fennel seeds. Add sliced dry coconut in the last. Roast for few seconds. Keep aside to cool it down.
    • Heat the oil, Add chopped onion, chopped garlic and chopped coriander leaves. Sauté it till golden brown. Keep aside to cool it down.
    • Now Grind both the mixture together to powder (This powder can be refrigerated up to one month) / If you have difficulty to grind it into powder then you can  add little water. (But then the shelf life will be 10-15 days)
    • Now add red chili powder, cumin seeds, coriander powder and turmeric powder. Mix well. If you powder the masala, then keep it in air tight container in the refrigerator.
  3. For  the Gravy/ Broth/ Kutt (kat)
    • Grind chopped tomato, shredded fresh coconut and ginger into a paste.
    • Heat 4 tbsp oil in a deep pan. Add Kolhapuri Masala and sauté it till oil starts to separate.
    • Now add gram flour and sauté it for few seconds. Now add grinded paste and again sauté it for few minutes.
    • Add chili powder, salt and 4 cups of water and bring it to boil and cook for 8-10 minutes.
    • Next add milk and bring to boil. (If you want dark colored spicy gravy then don't add milk, I used milk here)

How to Assemble and serve Kolhapuri missal:
  • Take an individual serving bowl and add moth ussal/sprouts, add stir fry potato on top, Drizzle the hot Kutt on the top of potato sabzi depending on how spicy you like.
  • Then add farsan (Namkin mix) of your choice, chopped onion and chopped tomato.
  • Garnish with cilantro and serve with Pavs (White bread buns) and lemon wedges.

  • You can use green moong beans if matki/moth are not available.
  • you can also add namkin sev, roasted peanuts(salty) on top of missal.
  • If you find it is too spicy then you can add yogurt for your taste.
  • Readymade masalas are available as kolhapuri masala. You can use that instead of freshly preparing it if you are running short of time .
  • Adding Thick sev to missal you can have it as Sev-sabzi/bhaji.

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