Karikku Masala (Tender Coconut Masala)

Ingredients

• Tender coconut - 1 whole
• Grated coconut - 2 cup
• Onion - 1 whole
• Shallots - 4 whole
• Ginger-garlic paste - 1 tbsp
• Green chili - 1 whole
• Turmeric powder - 12 tsp
• Kashmiri red chili powder - 1 tsp
• Coriander powder - 1/2 tsp
• Garam masala powder - 1/4 tsp
• Pepper powder - 1/4 tsp
• Kasoori methi - 1/4 tsp
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Curry leaves
• Coriander leaves
• Oil
• Warm water - 1 1/2 cup

Instructions

1. 1Scoop out the tender coconut pulp and cut it into small pieces, then set the pieces aside for the curry.
2. 2Extract the coconut milks: grind the 2 cups of grated coconut in a mixer without adding water and strain to collect the first, thick coconut milk; reserve this thick milk.
3. 3Return the coconut fiber to the mixer, add 1 1/2 cups of warm water, grind again and strain to obtain the second, thinner coconut milk; reserve this second milk separately.
4. 4Heat oil in a pan and saute the shallots, onion, ginger-garlic paste, and green chili until the onion softens and becomes translucent, then add the tender coconut pieces and fry for 3-4 minutes so they pick up a little color.
5. 5Mix all the dry masala powders with a little water to form a smooth paste to prevent burning, then stir that paste into the pan and combine it well with the coconut and aromatics.
6. 6Pour in the second extracted coconut milk and let the mixture cook for a few minutes so the spices mellow and the flavors come together.
7. 7Once the curry has cooked well, stir in the first, thick coconut milk, add coriander leaves, kasoori methi and salt, mix gently, and do not let it boil; remove the pan from the heat.
8. 8Heat a little more oil in a small pan, splutter the mustard seeds, cumin seeds and curry leaves, and pour this seasoning over the prepared gravy to finish it with a bright, aromatic tempering.
9. 9Garnish with a few extra curry leaves and serve the karikku masala with steamed rice; optional: add a squeeze of lime at the table for brightness.