Ingredients:
1 large onion sliced
1 small coconut shredded coarsely
2 tsp. coriander (dhania) seeds
1 tsp. cumin seeds
1 large garlic clove, separated & peeled
15 green or red chillies
2 cloves
1" cinnamon stick
5 peppercorns
1/2 tbsp. sesame seeds
1/2 tbsp. khuskhus
5-6 cashews
1 tbsp. oil
Method:
- Roast dry masala over dry griddle.
- When crisp, grind till coarsely crushed.
- Heat oil, fry onions till light pink and tender.
- Add all other ingredients, including crushed dry masalas.
- Stir fry for 2 minutes.
- Cool and grind with as little water as possible, to make a thick paste.
- Refrigerate, and use as required.
Making time: 30 minutes
Makes: 2 cups
Shelflife: 1 week (2 weeks, if deep freezed)
Used in many south Indian dishes and curries, esp. goan, keralite, etc.
Coconut Dishes Index
