Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Baby onions peeled |
| 1 | Stalk curry leaves |
| 2 | Whole red chillies |
| ½ teaspoon | Mustard seeds |
| 2 | Pinches asafoetida; (2 to 3) |
| 2 tablespoons | Tamarind pulp thick |
| ½ teaspoon | Sugar |
| Salt to taste | |
| 2 tablespoons | Coconut oil |
| ½ cup | Coconut grated |
| 5 | Whole red chillies |
| 1 tablespoon | Coriander seeds |
| ¼ teaspoon | Cumin seeds |
| 7 | Peppercorns; (7 to 8) |
| ¼ teaspoon | Turmeric powder |
| 1 teaspoon | Oil |
FOR GRINDING
For grinding:
Heat oil in a small pan.
Add coconut and roast till light brown.
Add all other ingredients except turmeric.
Stir-roast till aroma exudes.
Add turmeric. Stir and cool.
Powder fine. Keep aside.
To proceed:
Heat oil, add seeds, curry leaves, and whole chillies.
Allow to splutter, add asafoetida and onions.
Saute for 4 minutes. Add browned spices and stir-cook.
Add 1½ cups water, tamarind pulp, salt, sugar and bring to boil.
Serve hot with plain hot steamed rice.
Making time: 30 minutes
Makes: 4 servings bowl
Shelflife: Best fresh
Converted by MC_Buster.
Converted by MM_Buster v2.0l.