For any South Indian dishes,coconut paste is a must. It adds flavor, thickness and taste to the food cooked. The way you grind it and the amount of water added or if you have touched,everything matters. There are two ways you can go about doing this, either by chopping the coconut meat to small pieces or by grating and then making a paste of it. Grating the coconut using the traditional Indian instruments is quite daunting.

For making the paste, take enough quantity and grind to a smooth paste. You should not add water; if required; just add a teaspoon for it to run. Other ingredients like ginger, garlic, green chilly etc can also be added while grinding. Coconut Paste is used in many dishes in Malaysiaas an additional flavor, especially as a base of Indian Curry. It can make your dishes more delicious and appetizing. Coconut Paste might be a little bit hard in condition; it is natural as the oil is separated from the paste. It suggests that mix well before using it.