Preparation Time – 10 minutes
Recipes Cuisine – South Indian
Cooking Time – 20 – 25 minutes
Onion (large) – 1 (chopped finely)
Shallots – 2 nos (cut it into half)
Tomato (large) – 1 (chopped finely)
Garlic – ½ cup (cut it into half)
Turmeric powder – 1 tsp
Red chili powder – 2 tsp (add to your taste)
Coriander powder – 2 tsp
Tamarind – small ball size (soaked into water)
Salt to taste
Gingelly Oil / til oil / sesame oil – 2 tbsp
Mustard seeds – 1 tsp
Cumin seeds / jeera – 1 tsp
Pepper corns – ½ tsp
Fennel seeds – ½ tsp
Ginger – ½ tsp finely chopped
curry leaves – 1 strand
Heat oil on low flame add shallots and garlic fry until brown. After frying remove it.
In the same pan, add mustard seeds after it gets spluttering, add cumin, fennel seeds, pepper corns and curry leaves sauté it for a minute.
Now add finely chopped onion, ginger chopped and sauté until it turns to pink color & tender.
After that add red chili powder, coriander powder and turmeric powder, sauté it for 2 minutes till the raw flavor goes off.
Now add finely chopped tomatoes and cook until woes out its moisture (looks like mushy).
Now add the fried garlic, shallots, tamarind extract and add generous amount of water.
Cover it with lid & cook it for 15 minutes on medium flame, once the oil float on the top switch of the flame.
Garnish it with gingelly oil and cilantro.
Serve it hot and enjoy it with steamed rice & pappad, dosa, idly etc.