Ingredients
Scale
For the Spice Mixture
- 2 sprigs curry leaves
- 1 teaspoon fennel seeds
- 1 1/2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 dried red chilli
- 1 teaspoon whole black pepper
- 2 tablespoon fried gram (pottu kadalai)
For the curry
- 2 tablespoon Oil
- 2 onions
- 6 very ripe tomatoes
- 1 teaspoon turmeric
- 1 teaspoon salt
- a small candy size tamarind
- 1/2 cup fresh shredded coconut
For Tempering
- 1 teaspoon Oil
- 1 sprig curry leaves
- 1 teaspoon fennel seeds
- 5 stalks coriander leaves
Instructions
- Heat oil in a pan and add in all the spices at once. Fry for a couple of minutes on low flame. Increase the flame to medium and add in the roughly chopped onions and fry till slightly brown. About 4-5 minutes.
- Once the onions are brown, add in the tomatoes, turmeric, salt and a small piece of tamarind. Fry for a good 8-10 minutes until the tomatoes are almost dry.
- Add in the fresh shredded coconut and fry for a minute.
- Remove off heat and let it cool slightly. When cool enough to handle grind the mixture to a very smooth paste. Add up-to 2 cups of water while grinding.
- Heat oil in a pan and add in the curry leaves and fennel seeds. Add in the ground masala and water. Let it simmer for a minute.
- After a couple of minutes add in the coriander leaves and remove the pan from heat.
- Serve hot with idli or dosa.
Notes
Measurements used – 1 cup = 250 ml
Its traditional to use indian sesame oil, also called as gingely oil in this recipe. Peanut oil works equally good.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Gravy
- Cuisine: South Indian