Hello everyone. Apparently curry is a staple food for Indians. So I present to you all, my next recipe All purpose coconut wet masala. Now the obvious question is. the recipe is of masala, not curry. The good news is you can use this masala in almost all curries. Whether it is yam curry, mushroom curry, lentils or beans curry. So here we go. It can be stored in a ceramic handi with a lid or a steel container, in fridge for up to 15 days.
1 Big Coconut ( Wet Or Dry Both Will Do, But Dry Is Preferred )
7 Big Onions
Medium Bunch Of Coriander Leaves
10 to 12 Medium Garlic Cloves ( Each Part Of Garlic Is Called As Clove )
1 inch Ginger
2 Tsp Salt
Oil For Roasting
3 Tbsp Cumin Seeds
3 Tbsp Coriander Seeds
2 Medium Bay Leaves
3/4 Inch Cinnamon Piece
3 to 4 Strands Of Mace
1 Tsp Fennel Seeds
5 Tbsp Black Pepper Seeds
4 Tbsp Poppy Seeds
1 and 1/2 Tsp Turmeric Powder
Grate coconut and keep. Both dry as well as wet coconut will do. But the taste enhances with dry coconut.
Cut onions into medium pieces. Peel garlic cloves and ginger along with it.
Now take coriander leaves and separate 15 to 20 sticks for masala. The sticks add to the taste of the masala. Take 1 cup coriander leaves. Cut them in medium size.
Take all the spices and keep ready.
Now take a big kadai and put oil in it. Roast grated coconut till it turns golden brown. Keep mixing always, so that it doesn’t stick to bottom
Remove it in a large plate and keep aside. In the same kadai, put oil and add onions to it. Add garlic and ginger. Saute them for four minutes. Keep mixing always, so that it doesn’t stick to bottom. Add all spices. Mix properly.
Roast properly till the onion mixture turns golden brown. Please note the coriander leaves and sticks should be added in intervals till the mixture is ready. It takes nearly 20 minutes for the onions to turn golden brown.
Now remove the kadai and mix the contents with the roasted coconut in the plate.
Video courtesy : My dear sister Sushma ☺.
Add salt and turmeric and again mix well. Keep aside to cool down.
After it cools down,
grind it in mixer. Do not add water as the moistness of onions is enough to make a soft mixture. The texture of it should be of the coconut chutney we usually make. If only needed add little water. As this masala is made so as to store it for few days, adding water may make it extra moist and cause harm.
Now store this in a ceramic or steel container.
When we make curry of the foods mentioned in the begining of this post, two spoons of this masala will enhance the taste of the curry making it yummy.
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