Ingredients

Let’s Cook!

• 1
  If you are using dry coconut or koppra,slice it and grind it in a grinder to a coarser mix.if you are using grated coconut don’t grind before frying.dry fry in an iron skillet or wok.heat the wok well,if iron skillet/wok,apply a tsp of oil and wipe off using a tissue.you can use any pan.I prefer my iron wok.once it wok/pan is hot,reduce the heat and add coconut.keep stirring till golden brown.remove from heat and keep aside.
  
• 2
  In the same pan,add dry chilli and sauté till aromatic.remove from heat and keep aside.to the pan add coriander powder/seeds,pepper corns,fenugreek seeds and asafoetida powder.sauté in Low heat till it turns aromatic.add curry leaves and sauté for a minute.keep aside.to the same pan add a tsp of coconut oil and add shallots.fry till it is crispy or brown.add tamarind to this and sauté for few minutes till it is hot.
  
• 3
  Grind all dry ingredients into a powder.add shallots and tamarind to this mix and grind well.if you are using a big jar for grinding,add the fried coconut to the mix and give a spin or two.else remove the mix into a bowl,mix well with fried coconut and give a spin or two.
  
• 4
  Heat your wok back,switch off.add the ground mix to wok and stir till the mix is hot.add salt and mix.remove from the wok back to bowl and add jaggery powder.mix well.store in dry bottles in fridge.
  
• 5
  Tips:ensure thee is no water content on spoon or any ingredient.sauté on Low heat till water is evaporated. Always use a dry spoon to scoop out from your bottle to use Shallots are optional,if you are using better to keep the dish in fridge.else if made carefully it can be stored outside.
• 6
  You can use the dish instead of pickle for rice with yoghurt..