Ingredients:
• 2 – Onions (medium size, chopped)
• 4 – Garlic pods (small)
• 5 – Curry leaves
• 2 tbsp – fresh Coconut (grated)
• 1/2 tsp – peppercorns
• 1 tbsp – coriander powder
• 1 tsp – chilli powder
• 2 tsp – Tamarind paste
• 1 tsp – Mustard Seeds
• 1 tbsp – oil
• salt to taste
Method:
- Fry the grated coconut, peppercorns, curry leaves and 1 tbsp of chopped onion on medium heat until the peppercorns splutter and leave an aroma.
- Add coriander powder, chilli powder and continue to fry for a few seconds until the mixture turns medium brown.
- When the mixture cools, grind finely with some water.
- Heat 1 tbsp of oil in a pan, add 1 tsp of mustard seeds.
- Allow the seeds to splutter.
- Add the remaining portion of chopped onions, garlic and saute till the onions appear transparent.
- Add the coconut-peppercorn mixture, tamarind paste, salt and water.
- Boil the sauce until it gets the right consistency (neither too runny nor too thick).
- Serve with rice and pappad.
Recipe courtesy of Rashmi