Varutha Thenga | Roasted Coconut for Curries
Ingredients
- 2 coconuts grated
- 1 tbsp coconut oil
- 10-15 shallots peeled and chopped
- 6 cloves garlic pods
- 1 sprig curry leaves
- 1 tsp turmeric powder
- 4-6 dry red chillies
- 2 tsp fennel seeds
Instructions
- Heat oil in large saucepan. Comine all the ingredients in a bowl, mix well and add into the saucepan.
- Start cooking on low flame, stirring frequently to ensure even cooking and browing of the coconut.
- Keep stirring till the whole mixture turns golden brown, take care not to burn.
- Switch off, transfer to a dry flat plate and allow it to cool completely.
- Transfer to an airtight container and store in the fridge. Use as needed.
Notes
For curries, use as per recipe. If it calls for 1/2 cup of coconut, you can directly use 1/4 of the mixture. Grind the mixture with water till smooth and use in curry.