Saturday, November 12, 2011

Fried Carrot and Spiced Coconut

Whenever I end up with too much fresh coconut, I find a quick fix. This usually means the grinding or shredding the coconut and frying it with spices and herbs, so it can be later used in spicing up curries and other dishes. I usually use mustard, cumin, dry red chili, urad and chana dal (Indian lentils) to fry along with fresh curry leaves. The spiced coconut can be frozen in a freezer-safe container for ? several months, but the best part of it is that you have this dry chutney- if you may- at hand, whenever you need it, without going though the rather tedious process of making it every time....

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