Kori Rotti

In a dry pan, lightly roast the dried red chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns over medium-low heat until fragrant, about 2-3 minutes.

Add 100g of freshly grated coconut to the same pan and continue to roast until it turns light golden brown, about 3-5 minutes. Let the roasted spices and coconut cool completely.

Transfer the roasted spices, roasted coconut, remaining 100g of freshly grated coconut, ginger-garlic paste, and 200g of water to a grinder. Grind to a very fine, smooth paste.