2 cups coconut gratings
16 red chillies
2 tsp black gram dal
2 tsp coriander seeds
a little haldi powder
Roast all the above ingredients in frying pan separately, on a low flame, till it becomes golden brown and crispy.
Grind them together in a mixer, absolutely dry or free from moisture till oil is given off.
This masala can be kept for 6 to 8 months in an air-tight container without spoiling, and can be used for preparing a variety of curries, when desired, example :
Soak 1 cup bengal gram in water overnight.
Next day, put ¾ cup suran bits.
Pressure cook upto 3 whistle sounds. Remove and put salt.
Combine tamarind juice, desired quantity of water and 2-3 tsp of the above masala.
Keep it to boil for 5 minutes.
Take out from flame. No seasoning.
Chop suran into ½” cubes, 1 cup full.
Apply salt and keep aside for 5 minutes.
Then deep fry in oil and keep aside.
Boil toovar dal in water.
Put salt, tamarind juice and sufficient masala. Boil.
Combine the fried suran bits.
Take out from flame after 2-3 minutes.