Ingredients:
Coriander Seeds – 2 tblsp
Cumin Seeds – 2 tsp
Peppercorns – 1 tsp
Vendhayam (Fenugreek) – 1/2 tsp
Dry Red Chillies – 10
Sambar Onions – 500 gms, chopped
Coconut – 1 cup, grated
Mustard Seeds – 1/4 tsp
Oil – 1/4 cup
Salt as per taste
Tamarind Extract – 1 cup (or more as required)
Curry Leaves – few, chopped
Method:
1. Heat oil in a pan over medium flame.
2. Separately fry the cumin seeds, coriander seeds, peppercorns, dry red chillies and fenugreek.
3. Combine together with grated coconut and handful of chopped onions.
4. Grind to a fine paste.
5. Heat oil in a broad vessel.
6. Fry the mustard seeds till it starts to splutter.
7. Add the onions and saute well, about 3 to 4 minutes.
8. Add the tamarind extract, salt and bring to a boil.
9. Add the ground paste and cook till it starts to boil again.
10. Garnish with curry leaves.
11. Serve hot with rice.
