. There are so many dishes which uses this masala and makes delicious curry.
1/2 of Dry coconut (cut it into pieces or shredded)
1 small onion or 1/2 of big onion (cut it into long slices)
5-6 Garlic Cloves
1 Inch Ginger
4-6 Curry leaves
1 tsp Coriander seed
1-2 Green chilies
1/2 or small bay leaf
In a pan roast coconut till little golden brown and keep aside, now roast the onion(slightly burn/caramelized), add 2-3 drops of oil so it will cook fast, now add Garlic cloves and ginger, Roast for few seconds and keep aside. Roast coriander seeds and bay leaf just for few seconds. place all roasted ingredients and other masala ingredients in a mixi and grind it to paste, add little water to make a fine paste.
You can make it in advance and can be store in a air tight container and refrigerate it for 12-15 days.
1) One can skip the red/green chilies. If adding, please keep in mind while adding the red chili powder/masala into gravy as it can make curry more spicy.
2) Curry leaves, bay leaf is optional.
3) One can use fresh coriander instead of coriander seeds.