Ingredients

The following ingredients have 4 Servings
  • 15 sambar onion/shallots
  • 1 cup grated coconut
  • 1 small lemon sized ball of tamarind soaked in 1/2 cup water
  • 1.5 tsp coriander powder
  • 1 tsp chili powder
  • 1/4 tsp turmeric powder
  • 1 pinch fenugreek seeds
  • 1 spring of curry leaves
  • 1 dry red chili
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 3 tbsp coconut oil
  • Salt

Instruction

  • In a heavy bottomed pan heat 2 tbsp coconut oil and fry coconut, 4-5 shallots and a pinch fenugreek seeds till golden brown.
  • The coconut should be dark golden brown, so we need to saute it continously so that heat the heat is distributed evenly.
  • Switch of the gas and add all powdered spices and let it cool.
  • Now grind the mixture with little water to make fine paste and keep it aside.
  • In another pan heat remaining oil and add mustard seeds, cumin seeds and curry leaves. Let it splutter.
  • Next add in remaining shallots roughly chopped and fry till they turn pink
  • Now add the grinded coconut paste and mix well.Add the soaked tamarind water and cook till it boils.
  • Adjust seasoning by adding salt.
  • This curry is little thick but if you want it like gravy add some more water and boil again.
  • Serve hot with steamed rice.