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Post by Propagandhi711 Wed Jul 16, 2014 6:01 pm

when is the best time to add freshly grated coconut in the curry making process? I add it at the tail end when the water is 90% gone and everything's starting to come together but feel something's missing to it. am I doing it wrong? does it need to cook more/less?

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Post by Guest Wed Jul 16, 2014 6:18 pm

You are doing it right. You add it at the end, just before garnishing with coriander leaves.

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Post by Guest Wed Jul 16, 2014 6:21 pm

XH's one and only cooking tip no matter what the problem is - add lemon in the end.

my tip that i have found handy at times for curries (not tried on cococut curries)... in the end take a little bit of dry kasoori methi and crush it over the curry, and turn off the stove in a few seconds.

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Post by Propagandhi711 Wed Jul 16, 2014 6:27 pm

I added hing a little late in the process, wonder if that's it..RCA ongoing

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Post by Guest Wed Jul 16, 2014 6:35 pm

Is that a bittu in the making?

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Post by seven Wed Jul 16, 2014 8:38 pm

Kinnera wrote:Is that a bittu in the making?
not everyone who cooks is bittu. they have to also know photography and talk about tmb with other women unstoppably.

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Post by seven Wed Jul 16, 2014 8:41 pm

@ OP

unless its a gravy curry, right time to add coconut is towards the end when rest of the stuff is cooked. Coconut adds little bit of taste and aroma..maybe some texture. shouldn't be cooked too much. 
if you're making a gravy then add coconut couple of seconds before adding water.
wat were you cooking ?

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Post by Guest Wed Jul 16, 2014 9:29 pm

seven wrote:
Kinnera wrote:Ias that a bittu in the making?
not everyone who cooks is bittu. they have to also know photography and talk about tmb with other women unstoppably.
...and have a great SOH, a way with the words, mood swings, and a lot of craziness!  tongue

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Post by seven Wed Jul 16, 2014 9:46 pm

Propagandhi711 wrote:I added hing a little late in the process, wonder if that's it..RCA ongoing
very likely. heeng is always added to hot oil right after jeera.

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