Ingredients
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To grind
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Gingelly Oil -2 tbsp
Fenugreek (Methi) seeds – 1/4 tsp
Cumin seeds- 1 tsp
Black pepper corns – 2 tbsp
Garlic cloves – 8 to 10
Onion – 1 (chopped)
Tomatoes 2 (chopped)
Kulambu milagai thool or Sambar podi – 1.5 tbsp
Shredded coconut – 4 tbsp
Curry leaves
For Sautéing and gravy
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Tamarind (size of a small lemon)
Gingelly 4 tbsp
Urad dal – 1 tsp
Mustard seeds – 1/4 tsp
Peeled garlic – 25 to 30 cloves
Curry leaves – a handful
Small onions – 10 no (finely chopped)
Asafoetida
Salt to taste
Turmeric – 1 tsp
Coriander powder – 1tsp
Jaggery – 1 to 1.5 tbsp
Method:
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Heat gingelly(sesame) oil in a pan. Add 3 or 4 fenugreek seeds. Adding more fenugreek seeds would result in bitter taste. When the seeds start to splutter add in cumin seeds, peppercorns and keep roasting . After a short while, add the garlic cloves and saute.
Add curry leaves, chopped onion and fry for few minutes. Then add chopper tomatoes and saute.
Now add in Kulambu milagai powder and mix well. Click here for the method to prepare kulambu milagai thool. You can use store bought kulambu milagai thool or sambar powder instead. Finally add shredded coconut and turn off the heat.
Let this mixture cool down and grind it in a mixer. Add required amount of water to make it into a smooth paste.
Now heat oil in a kadai and add mustard seeds and split urad dal. Add rest of the peeled garlic cloves, curry leaves and fry.
Add turmeric, coriander powder, asafoetida, ground masala and tamarind juice.
Heat on low – medium flame until the curry thickens for about half an hour. Keep stirring in between.
Finally before removing from fire, add powdered jaggery and mix well. This takes off the extra tanginess in the gravy, while enhancing the taste.
Serve hot with rice/idli/dosa.
