Ingredients
Scale
- 250 grams penne or fusilli pasta (whole wheat works well too)
- 2 tablespoons coconut oil (for that authentic Kerala touch; substitute with olive oil if unavailable)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 green chilies, slit lengthwise (adjust based on heat preference)
- 1 medium tomato, finely chopped
- 1/2 cup grated coconut (fresh or frozen, thawed)
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (use Kashmiri chili for color, less heat)
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- Juice of half a lemon
- Optional: 1/4 cup roasted cashews or peanuts for crunch
Instructions
- Begin by boiling water in a large pot. Add a pinch of salt and cook the pasta until al dente, usually around 8-10 minutes. Drain and set aside, reserving a little pasta water.
- In a wide pan, heat the coconut oil over medium flame. Add the mustard seeds and let them pop—a sound that always reminds me of Mama Lou’s kitchen waking up.
- Add the chopped onions, green chilies, ginger, and garlic. Sauté until the onions turn translucent and fragrant, about 5 minutes. This base is where the magic begins.
- Stir in the turmeric powder, red chili powder, and garam masala. Cook for another minute, letting the spices bloom in the hot oil.
- Add the chopped tomatoes and cook until they soften and release their juices, roughly 4 minutes. If the mixture looks dry, splash in a tablespoon of the reserved pasta water.
- Mix in the grated coconut and salt. Cook gently for 3 more minutes, stirring constantly to avoid burning. The coconut adds a creamy texture that balances the spices beautifully.
- Toss the cooked pasta into the pan, mixing well to coat every piece with the luscious masala sauce. If needed, add a bit more pasta water to loosen the sauce.
- Finish with a squeeze of fresh lemon juice and sprinkle chopped coriander leaves on top. If you like, stir in roasted nuts for an extra layer of texture.
- Serve hot, and watch your family’s faces light up with each bite. I always remember how Ouma and I would steal tastes even before the pasta landed on the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
