Hi,
Living in Canada has made me create recepies to survive till my next visit to God's own Country. Sometimes you just feel so lonely- and the taste and smell of familiar flavours and taste make you happy- not to mention proud when your experiments, yield a tasty suprise that can satisfy your craving and has a long shelf life and can be packed as lunch, on those days, when you're too depressed to cook.
Have I managed to confuse you? ;)
Ingredients:
3 parts / cups of unsweetened dessicated coconut,
1 part / cup of cooked dried anchovy - brought from a speciality store (optional) OR
1 part / cup of dried Shrimps
5-6 bunches of curry leaves,
10 shallots/ pearl onions sliced or 1/2 a cup of red onion sliced/cubed
1tbs/ 1 lemon size ball of tamarind
salt as needed (the anchovies are salty)
8-9 dry red chillies or as needed
Method:
Dry roast all the above except the salt and tamarind on a skillet over medium heat till the coconut is dark brown and fragrant. Cool the mix and grind to a powder in a grinder in batches along with the tamarind (it's better to pulse the grinder rather than grind it continuously) and add salt. The whole prepartion must be carried out with out any moisture to ensure a long shelf life.
Serve with rice, dosa etc. It can also be made with fresh grated coconut but it's easier to use dessicated coconut - economical and time saving without compromising the taste.
Living in Canada has made me create recepies to survive till my next visit to God's own Country. Sometimes you just feel so lonely- and the taste and smell of familiar flavours and taste make you happy- not to mention proud when your experiments, yield a tasty suprise that can satisfy your craving and has a long shelf life and can be packed as lunch, on those days, when you're too depressed to cook.
Have I managed to confuse you? ;)
Ingredients:
3 parts / cups of unsweetened dessicated coconut,
1 part / cup of cooked dried anchovy - brought from a speciality store (optional) OR
1 part / cup of dried Shrimps
5-6 bunches of curry leaves,
10 shallots/ pearl onions sliced or 1/2 a cup of red onion sliced/cubed
1tbs/ 1 lemon size ball of tamarind
salt as needed (the anchovies are salty)
8-9 dry red chillies or as needed
Method:
Dry roast all the above except the salt and tamarind on a skillet over medium heat till the coconut is dark brown and fragrant. Cool the mix and grind to a powder in a grinder in batches along with the tamarind (it's better to pulse the grinder rather than grind it continuously) and add salt. The whole prepartion must be carried out with out any moisture to ensure a long shelf life.
Serve with rice, dosa etc. It can also be made with fresh grated coconut but it's easier to use dessicated coconut - economical and time saving without compromising the taste.
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