Ingredients:
• 1 – dry copra, grated or 1 packet – desiccated Coconut (200 g)
• 3 – Garlic pods, medium, peeled
• 15 – Red Chillies
• Tamarind (a small lump)
• Salt to taste
• 1 tbsp – Ghee
Method:
- In a thick bottomed kadai, add ghee and roast garlic in a slow flame till it becomes golden in colour.
- Add the grated copra/desiccated coconut and red chillies.
- Roast it on a low flame till it evenly browns. Keep stirring to avoid burning.
- Add tamarind and salt to taste and mix well.
- Powder in a mixer. Do not run the mixer for long or else the oil will ooze out (which will not affect the taste in any way).
- Let it cool and then store in an air-tight container.
- Tastes great with rice and dal.
Recipe courtesy of Divya