Ingredients:

• Coriander seeds – 2 tbsps
• Toor Dal – 1 tbsp
• Dry Red Chillies – 8
• Pepper Corn – 3/4 tbsp
• Jeera – 1 tsp
• Shallots or small Onion – 10
• Garlic – 10 flakes
• Gingili oil – 1/2 cup
• Mustard Seeds – 1/2 tsp
• Methi – 1/4 tsp
• Urad Dal – 1/2 tsp
• Tamarind pulp – 30 g
• Curry leaves – 1 sprig
• Salt to taste

Method:

1. Heat a tsp of oil in a kadai. Roast coriander, peppercorn, jeera, tuvar dal, 7 dry red chillies till the peppercorns starts to splutter.
2. Grind the roasted ingredients to a fine paste adding 1/2 the onions and garlic with 1/4 cup of water.
3. Chop the rest of onions and garlic into halves.
4. Heat oil in a pan, temper the mustard seeds.
5. When it starts to splutter, add urad dal, methi, 1 red chilli and curry leaves.
6. Saute for a few seconds, add onion, garlic and fry till golden brown.
7. Add tamarind pulp, the ground mixture, salt and stir occasionally.
8. The curry is ready when it becomes thick and the oil separates.
9. Cook on medium heat after it starts boiling.
10. Serve with boiled rice, dosa or idli.

Recipe courtesy of Rajam Partheeban