Ingredients with Measurements:
- 2 cups freshly grated coconut
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1 tomato, finely chopped
- 1/4 cup cilantro leaves, finely chopped
- 1/4 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala
- 1 cup tomato puree
- 1/4 cup water
Special equipment needed:
- Grater
Step-by-step instructions:
1. In a mixing bowl, combine freshly grated coconut, chopped onion, green chilies, tomato, cilantro leaves, turmeric powder, and salt. Mix well.
2. In a pan, heat oil over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
3. Add red chili powder, coriander powder, and garam masala. Mix well.
4. Add tomato puree and water. Mix well.
5. Add the coconut mixture to the pan. Mix well.
6. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through.
7. Remove from heat and let it cool for a few minutes.
8. Serve with bread or roti.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 15g
Carbohydrates: 15g
Protein: 3g
Substitutions for ingredients:
- Freshly grated coconut can be substituted with unsweetened desiccated coconut.
- Green chilies can be substituted with jalapenos or serrano peppers.
- Tomato puree can be substituted with canned crushed tomatoes.
Variations:
- Add chopped cucumber or bell pepper to the coconut mixture.
- Add boiled potatoes or chickpeas to the tomato sauce.
- Use different spices to make the tomato sauce, such as cumin, turmeric, or cinnamon.
Tips and tricks:
- Use freshly grated coconut for the best flavor.
- Adjust the amount of green chilies to your taste.
- Let the mixture cool before serving to allow the flavors to blend.
Storage instructions:
Store leftover mas huni and tomato sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mas huni and tomato sauce separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the mas huni and tomato sauce in separate bowls with bread or roti on the side.
Garnishes:
Garnish with cilantro leaves or chopped green onions.
Pairings:
Pair with a hot cup of tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the coconut mixture is too dry, add a little water to moisten it.
- If the tomato sauce is too thick, add a little more water to thin it out.
Food safety advice:
- Use fresh ingredients and wash them thoroughly before using.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Mas huni is a traditional breakfast dish from the Maldives, made with freshly grated coconut, onion, and chili.
Flavor profiles:
Mas huni is a savory and slightly sweet dish with a nutty flavor from the coconut. The tomato sauce adds a spicy and tangy flavor.
Serving suggestions:
Serve for breakfast or as a light lunch or dinner.
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Region: Sri Lankan