Coconut Masala dry coconut masala Watan

Dry Coconut Masala

This my second masala for the masala series. This masala not only thickens the gravy but imparts it’s flavor to enhance the ingredients.

You can use this masala for making usals, meat, and fish. It goes best with all the shellfish gravies, especially crab curry.

Yields: 1/2 cup

Cook time: 5 minutes


You will  need:

  • 1 medium sized onion
  • Half of a dried coconut

How to proceed:

  1. Remove the skin from the onion.
  2. Place the onion on the burner.
  3. Keep rotating the onion periodically so it is evenly charred on all sides.
  4. Place half of the dry coconut on the burner. Same way as the onion.
  5. Once the coconut is charred evenly, let the onion and coconut cool completely.
  6. Chop the coconut and onion into small pieces.
  7. Grind the coconut and then add the chopped onion to the coconut and grind again. Do not add any water. The onion has enough moisture to bind it all together. The masala should be course.

The masala can stay in the refrigerator for 8-10 days. And 3 months in the freezer.

By Cardamomncream

Hi, I’m Neeta and welcome to my blog, Cardamomncream. On this blog, you will find family recipes and some new recipes, but with a twist.
Cooking comes naturally to me, I guess I inherited it from my maternal grandmother. I love baking as it’s a good activity to spend time with my kids.
Baking is my first love. I had a home based baking business of custom cakes. But, with constant moves comes adjusting and settling to new environments and starting over again. So decided to share my experience and knowledge with you all.
The idea behind the blog is to document all my recipes and experience with food, and record all my traditional family recipes, which is a part of my culture.