DISH NAME : THENGA VARUTHARACHATHU (ROASTED COCONUT MASALA)

Preparation Time : 35 minutes

Cooking Time : 20 minutes

Description

This is a basic coconut masala which can be added to curries to give thickness and richness and a nice coconuty flavor.

Note

1) Increase or decrease chillies according to your tolerance level. This was moderately spicy.
2) Grate coconut evenly, if there are big and small pieces, it may burn. Or just blend once lightly in a blender to make coconut even.
3) Kashmiri chillies are added to give a good color. It is not very spicy.
4) Add the rest of the ingredients, only after coconut is almost brown. If spices are added and fried for long, it will burn.
5) Some people add coconut oil while frying coconut, but i don't add. Coconut oil will ooze out when grinding coconut.
6) Use a dry bottle and dry spoon.

Method

1) Dry roast (without oil) coconut, to a brown color.
2) Add both type of chillies and corriander seeds, then the rest of the ingredients.
3) Fry till coconut is fried to a nice dark brown color.
4) Remove from fire. Just grind once, while still warm, without adding water. Then let it cool a bit and continue with grinding without adding water.
5) Can be stored in the fridge in an airtight dry bottle for a few months. Before using keep outside fridge as the masala will be hardened due to oil. Use only a dry spoon.

Serving Suggestions

Use as required in curries.