Thursday, Dec 20 2007

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Coconut Paste

Ingredients

1 large onion sliced
1 small coconut shredded coarsely
2 tsp. coriander (dhania) seeds
1 tsp.cumin seeds
1 large garlic clove, seperated & 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:

1. Roast dry masala over dry griddle.
2. When crisp, grind till coarsely crushed.
3. Heat oil, fry onions till light pink and tender.
4. Add all other ingredients, including crushed dry masalas.
5. Stir fry for 2 minutes.
6. Cool and grind with as little water as possible, to make a thick paste.
7. 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.

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