June 24, 2013



1 cup Baby onions
5-6 nos. Curry leaves
1/2 teaspoon Mustard seeds
2 tablespoons Tamarind paste
1 pinch Asafoetida
1/2 cup Grated coconut
7 nos. Red chillies
1 tablespoon Coriander seeds
1/4 teaspoon Cumin seeds
7-8 nos. Black peppercorns
1/4 teaspoon Turmeric powder
3 tablespoons Oil


  •  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  bring to a boil. Simmer for 5-7 minutes. 

  • Serve hot with steamed rice.

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