This paste sounds great and you can have powder or paste depending on coconut..yehhhh way to go 😉
When it comes to south Indian cuisine, Chettinad is one of the most delicious cuisine with spicy, tangy and aromatic cuisine. There are many veg curry, gravy and also non veg curry and masala (fish, poultry and lamb) all these based on a basic masala recipe – Chettinad masala.
Chettinad Masala is a blend of aromatic, spicy and tangy spices. This masala is the base for many chettinad dishes. Both dry coconut and fresh coconut can be used for this masala, when the dry coconut are used the masala comes in the form of powder and when fresh coconut is used the masala comes in the form of paste. The pasty form of masala stays fresh for a week when refrigerated. Let us move on to the recipe…
- Black pepper – 2 tsp
- Red chilies – 8 nos
- Cumin seeds – 1 ½ tbsp.
- Dry coconut or…
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