Kurlya Masala

Instructions

1. 1

   Prepare the masala paste

   • Heat 1 tablespoon of oil in a pan. Add the sliced onion and sauté until it turns golden brown.
   • Add the grated coconut and roast on low heat until it's fragrant and light brown, about 5-7 minutes. Be careful not to burn it.
   • Add the cloves, cinnamon stick, and black peppercorns. Roast for another minute.
   • Turn off the heat and let the mixture cool completely.
   • Transfer the cooled mixture to a grinder jar. Add the chopped ginger and garlic.
   • Grind to a smooth paste, adding a little water if needed.
2. 2

   Make the curry base

   • Heat the remaining 3 tablespoons of oil in a large pot or kadai over medium heat.
   • Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
   • Add the chopped tomato and cook until it becomes soft and mushy, about 4-5 minutes.
3. 3