Wishing all of you who celebrate a very Happy Ugadi/Gudi Padwa💐
I have often received messages when I post this combination of Idli with Channa curry with a roasted coconut masala or rather Channe Soi Bhajil Ghashi.Ideally it should be Khotto but I'm making do with Idli.
The recipe for the masala for this Ghashi is unique to GSB's settled in Kerala.Unlike any other recipes,this ground masala lasts for ages if kept well.Mounds and mounds of dry coconut with other spices is roasted till golden brown in colour and ground hot so that oil oozes out of it,which is what keeps it from spoiling.I have a quick and easy recipe for the same on the blog using dessication coconut made in the microwave!
I made a Jackfruit Kesari too using homemade Chakka varatti sent over by my friend's mother in law.Usual Kesari recipe with an addition of Chakka varatti 😊
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