This masala can be used in chicken curry, lentil curry or many other dishes. Just add 1-2 tbsp at end once chicken/lentils are done. Store the rest of the masala in the refrigerator for 6-8 months... YEH it lasts a long time, unless of course you use it a lot :)
Ingredients:1/2 onion, thinly sliced
1/2 cup shredded coconut
2 tbsp coriander seeds
2 tsp fennel seeds
4 cloves
4 cinnamon sticks
1 cardamom pods
1 1/2 tsp oil, divided
Cook:
Heat 1 tsp oil on medium heat.
Saute onions until completely brown and fried.
Set onions aside to cool.
In remaining oil add cloves, cinnamon, cardamom.
Once popped, add coriander and fennel seeds.
Once slightly toasted and very fragrant, remove from flame and let it cool.
Turn heat down to low and add shredded coconut.
Saute constantly until golden brown.
Set aside and cool.
Once all ingredients are cool, blend mixture in food processor or hand blender. Do not add any water.
After first spin, if mixture is too thick, add a few drops of water and spin again until everything is ground up evenly.
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