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                     🥥 Spicy Dry Coconut Peanut Powder (Stuffing Masala for Kakarakaya & Curries)


This flavorful, aromatic coconut-peanut spice powder is a traditional masala used for stuffing kakarakaya (bitter gourd) and sprinkling over dry curries. Packed with the goodness of roasted spices, garlic, and dry coconut, it adds a nutty, spicy kick to any dish. Make once, store for a month, and enjoy bursts of flavor every time!

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💡🥥 Tips & Tricks for Perfect Spicy Dry Coconut Peanut Powder (Stuffing Masala for Kakarakaya & Curries)

  check out more CURRIE'S recipes?     See more

Roast Right – Roast each item separately for best flavor.
Cool It – Let everything cool before grinding.
Raw Garlic Punch – Add raw garlic for bold taste.
Spice Control – Adjust red chilies to your heat level.
Store Smart – Keep in fridge, stays fresh for a month.
Use Anywhere – Stuff in veggies or sprinkle on curries!


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🥥  Step-by-Step Recipe :Spicy Dry Coconut Peanut Powder (Stuffing Masala for Kakarakaya & Curries)

 Ingredients
                                   Preparation Steps
  • 30g dry coconut pieces (chopped)
  • 30g peanuts
  • 2 tbsp dry roasted chana dal
  • 1/2 tbsp cumin seeds (jeera)
  • 1 tbsp coriander seeds
  • 1 tbsp sesame seeds
  • 6–8 dry red chilies
  • 5–7 garlic cloves
  • Salt to taste

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  • Dry roast chopped dry coconut pieces in a pan until aromatic.
  • Add peanuts and roast till golden.
  • Add roasted chana dal, cumin, coriander, and sesame seeds. Fry until the raw smell disappears.
  • Toss in dry red chilies and roast them for a few seconds.
  • Let everything cool completely.
  • Transfer to a mixer jar. Add salt and garlic cloves.
  • Grind into a fine powder.
  • Store in an airtight container in the fridge — lasts for up to 1 month!