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:

1. Fry the grated coconut, peppercorns, curry leaves and 1 tbsp of chopped onion on medium heat until the peppercorns splutter and leave an aroma.
2. Add coriander powder, chilli powder and continue to fry for a few seconds until the mixture turns medium brown.
3. When the mixture cools, grind finely with some water.
4. Heat 1 tbsp of oil in a pan, add 1 tsp of mustard seeds.
5. Allow the seeds to splutter.
6. Add the remaining portion of chopped onions, garlic and saute till the onions appear transparent.
7. Add the coconut-peppercorn mixture, tamarind paste, salt and water.
8. Boil the sauce until it gets the right consistency (neither too runny nor too thick).
9. Serve with rice and pappad.

Recipe courtesy of Rashmi