Directions
- 1Take four pieces of copra and approximately four heads of garlic.
- 2For the garlic, sever the top and bottom sections, wash thoroughly, and ensure it is dried; do not remove the entire skin.
- 3If copra is not accessible, use standard coconut, cut it into small pieces, and lightly dry roast it in a pan without oil until all moisture has evaporated to ensure shelf life.
- 4Initially, incorporate the coconut, rock salt, and plain red chili powder into a mixer.
- 5Give these ingredients a brief pulse, aiming for a consistency where both coconut and garlic are discernible in distinct pieces, not finely powdered.
- 6After partially grinding the initial ingredients, add the garlic to the mixture.
- 7Pulse the mixture once more until the desired consistency is reached.
- 8The preparation is complete and can be served with gingelly oil as an accompaniment, for example, with dosa.
- 9To serve, portion out the powder and drizzle a small amount of gingelly oil on top.
Ingredients
- 4 pieces copra (dried coconut)
- 4 heads garlic
- rock salt
- plain red chili powder
- gingelly oil
Equipment
mixerairtight containerpan
Tips
- When using standard coconut instead of copra, lightly dry roast it without oil until all moisture has evaporated to prolong shelf life.
- Do not remove the entire skin of the garlic; just sever the top and bottom, wash, and dry thoroughly.
- Pulse the coconut, rock salt, and chili powder first before adding the garlic to prevent a pasty consistency.
- The desired consistency for grinding is for both coconut and garlic to be discernible in distinct pieces, not finely powdered.
- Chili powder is preferred over whole chilies to avoid a raw aroma and to prevent pieces from adhering to the palate, resulting in a satisfactory level of spiciness and good color.
- The spiciness is best when slightly elevated, as gingelly oil mitigates the heat.
- Including garlic with its skin imparts a specific aroma and flavor.
- The main source of heat is the garlic, with chili powder used primarily for color.
- A small amount of gingelly oil drizzled on top is sufficient when serving.
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