Slice fresh coconut finely and dry it in a salamander heater. 4. Heat little oil in a pan. Add mustard seeds, urad dal and curry leaves to prepare south Indian tempering (tadka) 5. Toss dried coconut ...

I have done away with fresh coconut because ... Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds.

3. Half-fill a shallow dish with warm water. Dip 1 rice paper round into water, place on a chopping board and stand for 20 to ...

Then grind in a spice grinder, add the ground spices to a blender and blend to a fine paste with the garlic, curry leaves, onions and coconut milk ... the dough into 8 small balls, cover and ...