Preparation

Heat a little oil in a saucepan and add the dhals, curry leaves, hing, methi and red chilies. fry until tender. Add this to the coconut and add in tomato and mix until you get a smooth paste. add salt to taste. goes well with white rice and flatbreads.

Grind all ingredients into a paste with a mortar or pestle or puree in a food processor. store in a jar and refrigerate. use in recipes that call for curry paste.

Ingredients

  • 2 cups of fresh coconut
  • 10 dried red chili peppers, cut into strips
  • 1 branch curry leaves
  • a big pinch of hing (asoefetida)
  • ½ teaspoon methi (fenugreek) seeds
  • 4 tablespoons dhal (lentils)
  • 1 small tomato sauce to savor
  • 6 tablespoons of toasted coriander seeds
  • 1 teaspoon toasted anise seeds
  • 1 teaspoon roasted whole cloves
  • 1 teaspoon tumeric (turmeric) powder
  • 1 teaspoon toasted cumin seeds
  • 1 teaspoon toasted fenugreek seeds
  • 1 teaspoon black pepper
  • 1 teaspoon toasted mustard seeds
  • 2 garlic cloves, crushed
  • 1 large onion, minced
  • ½ seedless bell pepper