Kundapura Koli Saaru

1. Dry roast Byadagi dry red chilies, Guntur dry red chilies, coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, mustard seeds, cloves, cinnamon stick, and cardamom pods in a dry pan over medium heat until aromatic, about 3-4 minutes. Set aside to cool.

2. In the same pan, add a small amount of coconut oil. Add 100 grams of Onion, 30 grams of Garlic, 20 grams of Ginger, and 70 grams of Grated coconut. Sauté until the Onion is translucent and the Grated coconut is lightly golden. Set aside to cool.

3. Combine the roasted spices, roasted Onion-Garlic-Ginger-Grated coconut mixture, and 50 grams of Water in a grinder. Grind to a very fine, smooth paste. Add more Water if needed to achieve a smooth consistency.