Lasooni Kada Maharashtrian Kokani Recipe.

Lasooni Kada Maharashtrian Kokani Recipe.

Preparation Time 30 Minutes

Cooking Time 20 Minutes

Total Time 1 Hour

Servings: 4 people

Type of Recipe: Soup for Lunch or Dinner

Author: Asmi Kadam


·      1 cup of Garlic ( without skin)

·      1 cup  grated Dry Coconut

·      Oil

·      4 tablespoon Purified Butter (Ghee)

·      3 to 4 glass of Water

·      Coriander for garnishing

·      1 tablespoon Red Chili powder

·      2 teaspoon Turmeric

·      1 teaspoon Cumin

·      Curry leaves

·      Salt

·     For Garam masala powder.

ü1 teaspoon Cumin (Jeera)

ü1 teaspoon Coriander seeds (Dhaniya Dana)

ü1 teaspoon Black Pepper Corns (Kali Mirch)

ü4 to 5 Clove (Luang)

ü 1 teaspoon Fennel (Saunf)

ü 2 small pieces (Daalchini)

ü  2 small pieces Mace (Javitri)

ü 1 piece Star anise (Chakr Phool)

ü 1 teaspoon Poppy seeds (khas khas)

ü 1 Bay Leaves (Taj Patta)


Heat a deep tava on a gas with medium flame. Roast all the whole garam masala. Don’t roast much, remove the garam masala from tava and transfer it into the plate. In the same tava roast grated dry coconut and ¾ th cup of garlic with very little oil. Keep some garlic for tempering.


Roast coconut and garlic till golden. Transfer the roasted mixture into another plate. Pour some oil into the tava and fry the remaining garlic till golden brown. Shut down the gas. Allow to cool down the roasted coconut.


Grind the whole garam masala into the grinder. Make a fine powder of garam masala. Transfer it into the plate. Now in the same jar, put all the mixture of dry coconut and garlic. Add 1 teaspoon of turmeric, salt, and garam masala powder (add at least 2 tablespoons) into it. Grind the all mixture. It must be a fine powder. Don’t add water. Transfer this grinded masala into the big mixing bowl.  Add 2 to 3 glass of water into the grinded masala. Mix well. Keep aside. In the same jar grind roasted garlic. Don’t grind much.


Now heat a pot, add 4 tablespoons of clarified butter. Add cumin. When cumin started spluttering, add asafoetida, curry leaves and grinded garlic into the clarified butter. Keep the gas on low flame. Now add 1 tablespoons of red chili powder and turmeric into the fried garlic and pour all the mixture of bowl into the pot. Add salt as per the consistency and the taste. If required, add some water. The soup not to be very thick or thin. Allow to cook for at least 15 minutes. Garnish with Coriander. And serve hot.

This soup is very easy to make. If you feel cold you can make this soup for getting some relief from cold. Enjoy this in the rainy and winter season.


Thank You.

Have a wonderful day.

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