Traditional Heritage

Coconut Spiced Powder

Cook Time:

Prep Time:

Servings:

Ingredients

  • ½ cup urad dal
  • ½ cup chana Dal
  • 2 cups shredded/grated coconut
  • ½ cup to ¾ cup dry red chillies
  • ½ tbsp tamarind extract
  • 10–12 curry leaves
  • 3 tbsp coconut oil
  • 1 tsp asafoetida
  • Salt to taste

Directions

  • Heat the oil in a pan and then add the dals and fry till golden brown.
  • Then filter the dal on a sieve and allow to blot on a paper towel.
  • The oil goes back in the pan and fry the red chillies stirring all the time to prevent them from getting burnt.
  • The flame can be on low/medium setting.
  • After the red chillies are roasted, place them on a paper towel and take the remaining oil to fry the coconut to a light golden brown color.
  • Add one cherry size amount of tamarind or ½ tbsp while roasting the coconut.
  • After placing the coconut on the paper towel, lastly fry the curry leaves along with the asafoetida for a quick 30 secs or so.
  • After the ingredients are allowed to cool, grind them all together with salt to a nice coarsely ground texture.
  • The spiced coconut powder is ready.

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