15 Min
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GF
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Coconut Masala
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.
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.
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Cook Time
15 Minutes
Serves
10
Directions
Step 1
Combine the roasted coconut with salt, turmeric, cumin, and ginger purée until evenly mixed. Sprinkle the chile powder on top.
Step 2
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.
Step 3
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.
Ingredients
2 cups fresh roasted shredded coconut
2 teaspoons sea salt
2 teaspoons ground turmeric
1 tablespoon ground cumin, roasted
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
Step 1
Combine the roasted coconut with salt, turmeric, cumin, and ginger purée until evenly mixed. Sprinkle the chile powder on top.
Step 2
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.
Step 3
Mix thoroughly and store until further use.
2 cups fresh roasted shredded coconut
2 teaspoons sea salt
2 teaspoons ground turmeric
1 tablespoon ground cumin, roasted
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
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.
Tags:
15 Min
DF
GF
NF
V
Stock Your Pantry
Essential Masala Dabba
$235
Aromatic Masala Dabba
$250
Tags:
15 Min
DF
GF
NF
V
Stock Your Pantry
Essential Masala Dabba
$235
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Aromatic Masala Dabba
$250
Coco for Coconuts!
The sweetness of the coconut complements the savory notes in these two plant-exclusive recipes!
vegan & tasty.
