Kolhapuri Doodh Saar
unique, spicy, and comforting milk-based curry from the Radhanagari and Kolhapur regions.
🥣 Ingredients
Used Vijaya Products
Kashmiri Chilli Powder(काश्मिरी मिरची पावडर)
Used : 1 tsp
Price range: ₹70.00 through ₹700.00
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Cooking Instructions
Step 1
Dry roast the coriander seeds lightly. Blend them with fresh coconut, ginger, and garlic using a little water to form a smooth paste.
Step 2
Heat oil in a pan. Add mustard seeds, cumin seeds, bay leaf, cloves, black pepper, and cinnamon. Let them crackle and turn aromatic
Step 3
Add asafoetida, curry leaves, and chopped onions. Sauté until onions are soft. Add the chopped potatoes, mix well, cover, and cook for 5 minutes.
Step 4
Stir in the ground coconut paste, turmeric powder, and red chili powder. Add a tiny splash of water, cover, and cook until the potatoes turn tender.
Step 5
Pour in the raw milk slowly while stirring. Keep the flame low to prevent curdling, and let the curry gently simmer for 5 to 7 minutes.
Step 6
Garnish with fresh chopped coriander leaves. Serve hot with pav, chapati, or rice
Recipe Notes
Chef's Notes
Prevent Curdling: Stir the milk continuously on a low flame after adding it to the pan.Temperature Check: Never add ice-cold milk directly from the fridge. Use room-temperature milk instead.No Cover: Do not cover the pan after adding the milk, or the trapped steam will curdle the curry.Spice Adjustments: Use authentic Kolhapuri Kanda Lasun Masala instead of regular chili powder for a true local flavor.
Recipe Tips
The Potato Variant: Keep the potato pieces small so they cook completely before you pour in the milk.Vegan Option: Substitute the dairy milk with thick, freshly extracted coconut milk for a similar rich texture.Consistency: Add a splash of warm water to the coconut paste if you prefer a thinner, soup-like curry.
Storage Instructions
Refrigeration: Cool the curry completely. Store it in an airtight glass container in the fridge for up to 24 hours.Reheating: Reheat gently on low heat while stirring constantly. Do not let it boil violently, or the milk will split.Freezing: Do not freeze this dish. The milk and coconut base will separate completely upon thawing.
