INGREDIENTS
½ cup coconut, grated, 7 red chillies, 1 tbsp coriander seeds, ¼ tbsp cumin seeds, 7 black pepper corns, ¼ tbsp turmeric powder, ½ tbsp mustard seeds, 5 curry leaves, a pinch of asafoetida, 1 cup baby onions, peeled, 2 tbsp tamarind paste, ½ tbsp sugar, 3 tbsp oil, salt to taste
METHOD
• Heat 1 tbsp oil in a small pan and sauté the coconut till light brown in colour.
• Add half of the red chillies, coriander seeds, cumin seeds and peppercorns and fry till they emit a nice aroma.
• Mix in the turmeric powder and stir-fry for 2-3 seconds.
• Keep aside to cool and then grind to a coarse powder.
• Heat 2 tbsp oil in a pan and add the mustard seeds, curry leaves and the remaining red chillies.
• When the seeds start spluttering, add the asafoetida and onions and sauté on medium heat.
• Add the ground masala and cook for a few seconds.
• Add water, tamarind extract, salt and sugar and bring it to a boil.
• Let it simmer for 5-7 minutes. Remove from heat and serve hot
