This is used by Konkanis instead of pickles or sometimes along with the pickles & also served during functions . It goes well with watery rice ( Pejj ) Add a happolu , any veggies and a dal as an accompaniment and you have a meal that is simple yet so nutritious and very relishing. Invigorates the taste buds of convalescents.
This can be made in larger quantities as it keeps well when stored properly.
Ingredients-
- Mature dry coconut-1(medium)
- Chana dal -250gms
- Urad dal – 250gms
- Coriander / dhaniya seeds -100gms,
- Red chillies -12 or more as per taste
- Tamarind-1 lemon size,
- Salt to taste
- Curry leaves-a small bunch.
Method :-
- Roast grated coconut,chillies and curry leaves together to a nice golden brown.
- Roast the dals and coriander seeds separately. When cool grind the dals and coriander to fine powder.
- After you have roasted the dals – add the tamarind & salt in the hot kadai ( no need of flame ) – so that all the moisture is lost ,
- Dry grind the fried coconut mixture in a mixer till smooth & oil separates.
- Add tamarind and salt and grind again.
- Transfer the masala onto a large vessel
- Add the ground powder little by little and mix well.
- Store in sun dried containers .
- If you have the Masolu in stock , then you need to only add the dals , tamarind , curry leaves & salt .
Note :–
- Care should be taken that all ingredients are dry ,all vessels handled are sun dried & hands are totally dry !
- For daily use ..transfer a small amount into a small container always using a dry spoon .
Konkani Khann Anik Jevan 
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