of oil in a kadai. Splutter mustard seeds, fenugreek seeds, curry leaves. Saute the small onions till transparent. To this, add tamarind extract and required salt. Boil the gravy till onions cook well. After the onion is cooked, add the ground coconut paste. Check for taste, add more red chilli powder & dhania powder if it tastes tangy. Boil well till the gravy thickens and leave oil.
A wholesome curryrecipe filled with coastal flavours and spices of the Malabar region of India. I had the fortune to receive this recipe from my school friend Prajitha , who has been cooking this dish for so many years
I have seen my mom “slaving” over the stove, roasting the coconut over low heat, so that it browns evenly and not burn, grinding it with coriander seeds and dried red chillies, while the pearl onions – which were again very painfully peeled – simmered in the tamarind water waiting for the coconut paste to go in