1 Cup Baby onions
5 Curry leaves
1/2 teaspoon Mustard seeds
2 tablespoons Tamarind paste
1/2 teaspoon Sugar
1 Pinch Asafoetida
1/2 cup Grated coconut
7 Red chillies
1 tablespoon Coriander seeds
1/4 teaspoon Cumin seeds
7 Black peppercorns
1/4 teaspoon Turmeric powder
3 tablespoons Oil
Salt
Method:
- 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.
- Serves - 4