Time 20 min
Chopped onions 2 medium size
Garlic cloves 8-10
Ginger 3 inch in size
Sesame 2 tsp
Fresh grated coconut or dry coconut 1/2 cup
Poppy seeds 2 tbs
Cinnamon 1 (1 inch in size)
Pepper seeds 3-4
Badi velchi / Black cardamon 1
Oil 2 tsp
Roast Sesame, Poppy seeds, Cinnamon, Cloves, Pepper seeds, Badi velchi / Black cardamon on tava / pan for about 3-4 min on medium flame. Keep it aside.
Heat pan with 2 tsp of oil, fry onions till it turns lightly golden brown. Allow it to cool.
In the blender add all ingredients i.e Onion, Garlic, Ginger, Coconut, Sesame, Poppy seeds, Cinnamon, Cloves, Pepper seeds, Badi velchi / Black cardamon. Add 1 tsp of water (add more if it is required) and blend it into a smooth paste.
If fresh coconut is used then this masala need to be consumed within 3-4 days, provided that it is stored in freezer.
If dry coconut is used then its shelf life increases.
U can store this masala in air tight container and keep in freezer upto 1 week.