Ingredients
| Small Onions | - | 1 cup |
| Mustard seeds | - | ½ tsp |
| Tamarind paste | - | 2 tbsp |
| Sugar | - | ½ tsp |
| Asafoetida | - | 1 pinch |
| Grated coconut | - | ½ cup |
| Red chillies | - | 7 |
| Coriander seeds | - | 1 tbsp |
| Cumin seeds | - | ¼ tsp |
| Black pepper corns | - | 7-8 |
| Turmeric powder | - | ¼ tsp |
| Oil | - | 3 tbsp |
| Curry leaves | - | few |
| Salt | - | to taste |
Instructions
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.
