Tips and Tricks #1

We often use fried or browned coconut for curries. Especially for the ones prepared in the Southern state of Kerala. Usually, when we grind coconut we use water to make a paste. While grinding fried coconut also, we tend to use water for the same. But we see that even though the masala was fried to a nice brown colour, it tends to lose it after grinding in a mixie.

The trick

A tip to get the perfect colour is to grind without water. As we usually use oil to fry the grated coconut and coconut tends to release oil on its own, the grounded masala will become oily. Don’t worry! That is the magic! Once you add it to the curry, it will give you the expected thickness, colour, and flavour!! And it will leave your family members awed!!

Try this trick and you will get perfect fried coconut curries every time!

Happy Cooking!!