Coconut Paste

This coconut paste is used for gravy to make it thick. This paste can also be used for Kurma's  like egg, mutton, chicken and also for vegetarian.

• Onion - 1 large (sliced)


• Coconut - 1 small (shredded coarsely)


• Coriander (dhania) seeds - 2 tsp


• Cumin seeds- 1 tsp


• Garlic - 4 pods (seperated & peeled)


• Chillies - 15 no. (green or red)


• Cloves - 2 no.


• Cinnamon stick - 1"


• Peppercorns - 5 no.


• Sesame seeds - ½ tbsp


• Poppy seed or Khuskhus - ½ tbsp


• Cashews - 5 to 6 No.


• Oil - 1 tbsp

1. Roast all the dry ingredients over dry griddle. When crisp, grind till coarsely crushed.


2. Heat oil, fry onions till light pink and tender.


3. Now add all other ingredients, including crushed dry masalas. Stir fry for 2 minutes.


4. Let it cool then grind with as little water as possible, to make a thick paste.


5. Refrigerate, and use as required.Cool and grind with as little water as possible, to make a thick paste.


6. Refrigerate, and use as required.