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oil 2 tsp
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curry leaves few
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Salt to taste
Method
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Peel and chop the large onions finely.
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Heat one teaspoon of the oil in a frying pan and add 1/2 cup of the chopped onions.
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Saute well and when browned, add the curry leaves, coriander seeds and methi seeds.
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Stir for a few more minutes and remove and keep aside.
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On a low heat, dry roast the coconut till light brown.
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When cool, blend the coconut with the onion mixture adding a half cup of water.
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Heat the remaining oil in a saucepan and add the mustard seeds.
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When they pop, add the curry leaves and remaining onions and shallots and stir till browned.
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Add the tamarind extract and 1/2 cup water and salt.
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When it starts to simmer, add the blended paste and cook on a low fire for 20 - 30 minutes.
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Serve hot with steamed rice.
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Ingredients
