Ingredients:

• 1 cup – baby Onions peeled
• 1 stalk Curry leaves
• 2 whole Red Chillies
• 1/2 tsp – Mustard Seeds
• 2-3 pinches Asafoetida
• 2 tbsp- Tamarind pulp thick
• 1/2 tsp- Sugar
• salt to taste
• 2 tbsp- Coconut oil
• For grinding:
• 1/2 cup – Coconut grated
• 5 whole Red Chillies
• 1 tbsp- Coriander seeds
• 1/4 tsp- Cumin seeds
• 7-8 peppercorns
• 1/4 tsp- Turmeric powder
• 1 tsp- oil

Method:

1. Heat oil in a small pan.
2. Add coconut and roast till light brown.
3. Add all other ingredients except turmeric.
4. Stir-roast till aroma exudes.
5. Add turmeric. Stir and cool.
6. Powder fine. Keep aside.
7. To proceed:
8. Heat oil, add seeds, curry leaves, and whole chillies.
9. Allow to splutter, add asafoetida and onions.
10. Saute for 4 minutes. Add browned spices and stir-cook.
11. Add 1.5 cups water, tamarind pulp, salt, sugar and bring to boil.
12. Serve hot with plain hot steamed rice.

Recipe courtesy of Sify Bawarchi