A typical southindian style cooking will always have a complicated masala unlike northindian cuisine. In north all masalas are pounded into powder format southindians are stark contrast everything has to be prepared from scratch.
This type of masalas are also prepared largely at all mess/military hotels across south. This masala paste can be used in many different recipes like chicken fry, chicken curry, egg curry, lamb trotters soup, vegetable masala and kadai paneer.
This red masala can be prepared in bulk and frozen till use. I prepared this masala in bulk since we meal planned and had guests over for dinner and ended up using this paste in many dishes.
Ingredients:
20 Dried Red Chilies
1 Tbsp Pepper Corns
3 Inch Sticks Cinnamon
5 Cardamom Pods
5 Cardamom Pods
5 Cloves
1/2 Tbsp Fennel Seeds
2 Tbsp Desiccated Coconut
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric
1 Star Anise
2 Large Onion Sliced
2 Whole Bulbs Garlic Peeled
3 Inch Ginger Peeled
2 Tbsp Oil
Method:
Heat a pan on medium flame add oil. Once the oil smokes add spices allow to splutter. Add coconut, coriander and turmeric fry a bit.
Add ginger and garlic along with onions fry on low flame until onions soften a bit.
Once the onions have softened, remove from flame, allow to cool and transfer to a mixer jar. Add a splash of water and grind to form a smooth paste.
Store in a airtight container refrigerated until use. Happy cooking...:)
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