2 cups Desiccated Shredded Coconut
2 medium onions finely sliced or chopped
1 (1 inch) cinnamon stick
12-15 curry leaves
1-2 pandan leaves
3 Tbs canola oil
2-4 Tbs red chili powder (I used 4)
salt to taste (1-2 tsp) to taste
3/4 cups hot water (as needed)
Note: Desiccated Coconut and Red Chili powder are both available online or at your Indian/Asian Grocers.
Heat oil in large frying pan on med-high heat. Add curry leaves, onions, pandan leaves, and cinnamon stick and saute until onions begin to brown. Then lower the heat to medium and add the coconut, salt and red chili powder and saute in pan with all other ingredients for a minute.
Finally, add hot water and stir well until the coconut absorbs all the water and the texture softens from dry to more tender. Taste for salt and chili powder. Turn heat off stove and serve with rice, bread, roti, etc.. Enjoy.
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