Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Shallots or pearl onions

  2. 2 cups 125g / 4.4oz Onions (large)

  3. 2 Garlic

  4. 1 cup 93g / 3 1/3oz Grated coconut

  5. 1 teaspoon 5ml Coriander seeds

  6. 1 teaspoon 5ml Methi seeds

  7. 1 tablespoon 15ml Tamarind extract

  8. 1 tablespoon 15ml Chile powder

  9. 1 teaspoon 5ml Turmeric powder

  10. 2 teaspoons 10ml Oil

  11. Salt - to taste

  12. Few curry leaves

Instructions Jump to Ingredients ↑

  1. Peel and chop the large onions fine. Heat one teaspoon of the oil in a frying pan and add 1/2 cup of the chopped onions. Saute well and when browned, add the curry leaves, coriander seeds and methi seeds. Stir for a few more minutes and remove and keep aside. Wipe the pan and add the coconut. On a low heat, dry roast the coconut until brown (not burned). When it is cool, blend the coconut with the onion mixture adding a half cup of water.

  2. Heat the remaining oil in a saucepan and add the mustard seeds. When they pop, add the curry leaves and remaining onions and shallots and stir until browned. Add the tamarind extract and 1/2 cup water and salt. When it starts to simmer, add the blended paste and cook on a low fire for 20 - 30 minutes.


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