The coconut masala loosely resembles the south Indian ‘podi’ of which there are umpteen versions. Try to use fresh coconut but the recipe can be prepared using frozen grated coconut. It can be combined with squash, cauliflower or potatoes while roasting or sprinkled on top and also works as a base for a curry, rice or quinoa pilaf.
Makes 2 1/2 cups
ingredients
2 cups fresh roasted shredded coconut
2 teaspoons sea salt
2 teaspoons ground turmeric
1 tablespoon ground cumin, toasted
1/4 cup ginger purée
1 tablespoon chile powder
1/2 cup coconut oil
5 to 7 kari leaf stalks, leaves chopped
1 tablespoon black mustard seeds
1/2 teaspoon asafetida
instructions
Combine the roasted coconut with salt, turmeric, cumin, and ginger purée until evenly mixed. Sprinkle the chile powder on top.
Heat the coconut oil and add the kari leaves, mustard seeds, and asafetida. The seeds will pop and sizzle. Immediately turn the heat off and pour the oil onto the hot chile powder with the coconut. The oil will ‘cook’ the chile powder.
Mix thoroughly and store until further use.
notes & variations
The masala will harden in the refrigerator it may be best to portion it out before refrigerating. It can also be frozen for up to three months.
To roast the coconut, spread it on a sheet pan and roast for 3 to 5 minutes at 325°F.
To roast cumin seeds, dry roast them on a pan for 2 to 3 minutes or in a 300°F oven for 5 to 6 minutes.
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