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Asafoetida - pinch
Baby onions - 1 cup
Black peppercorns - 7-8NOS.
Coriander seeds - 1 tsp
Cumin seeds - 1/4 tsp
Curry leaves - 5-6
Grated coconut - 1/2 cup
Mustard seeds - 1/2 tsp
Oil - 3 tsp
Red chillies - 7 nos.
Salt
Sugar - 1/2 tsp
Tamarind paste - 2 tbsp
Turmeric powder - 1/4 tsp
Directions :
Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown.
Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma. Add the turmeric powder.
Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder.
Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies.
When the seeds start spluttering, add asafoetida and onions.
Saute for 5 minutes on a medium flame.
Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil.
Simmer for 5-7 minutes.
Serve hot with steamed rice.
Baby onions - 1 cup
Black peppercorns - 7-8NOS.
Coriander seeds - 1 tsp
Cumin seeds - 1/4 tsp
Curry leaves - 5-6
Grated coconut - 1/2 cup
Mustard seeds - 1/2 tsp
Oil - 3 tsp
Red chillies - 7 nos.
Salt
Sugar - 1/2 tsp
Tamarind paste - 2 tbsp
Turmeric powder - 1/4 tsp
Directions :
Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown.
Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma. Add the turmeric powder.
Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder.
Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies.
When the seeds start spluttering, add asafoetida and onions.
Saute for 5 minutes on a medium flame.
Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil.
Simmer for 5-7 minutes.
Serve hot with steamed rice.
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