It was raining heavily in Melbourne today and I was homesick for the monsoons and smell of Kerala. Nothing better than going to Chef Pillai from my hometown of Kollam for inspiration!
I love his work and the simplicity with which he presents his/our food.
Coconut oil is always frozen in Melbourne - so I rarely use it except for occasions or special cravings.
To make this dish vegetarian, just omit the sprats.
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Ingredients:
1 cup dessicated coconut
2 dry red chillies
a handful of dried sprats/shrimp (optional)
1/4 red onion, chopped
1 sprig curry leaf
rock salt crystals
a small piece of tamarind
1 teaspoon coconut oil
Method:
Get all of the ingredients in a saucepan and roast over a low flame till the coconut turns golden.
As you are roasting it the smell of Kerala literally rises up and fills your soul!
Keep roasting till all of the coconut turns a beautiful golden colour:
Cool for a few minutes and grind it in a blender without using any water.
Serve with plain rice, Kanji, string hoppers or hoppers (appam)
String Hoppers recipe: https://kitchenanugraha.blogspot.com/2020/05/idiappam-string-hoppers-or-rice-noodles.html
Hoppers (Appam) recipe: https://kitchenanugraha.blogspot.com/2020/06/kallu-appam-appam-made-with-toddy-toddy.html
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