Ingredients

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1 cup baby onions peeled
1 stalk curry leaves
2 whole red chillies
1/2 tsp. mustard seeds
2-3 pinches asafoetida
2 tbsp. tamarind pulp thick
1/2 tsp. sugar
salt to taste
2 tbsp. coconut oil

For grinding:

1/2 cup coconut grated
5 whole red chillies
1 tbsp. coriander seeds
1/4 tsp. cumin seeds
7-8 peppercorns
1/4 tsp. turmeric powder
1 tsp. oil

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Method

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For grinding:

1. Heat oil in a small pan.
2. Add coconut and roast till light brown.
3. Add all other ingredients except turmeric.
4. Stir-roast till aroma exudes.
5. Add turmeric. Stir and cool.
6. Powder fine. Keep aside.

To proceed:

1. Heat oil, add seeds, curry leaves, and whole chillies.
2. Allow to splutter, add asafoetida and onions.
3. Saute for 4 minutes. Add browned spices and stir-cook.
4. Add 1 1/2 cups water, tamarind pulp, salt, sugar and bring to boil.
5. Serve hot with plain hot steamed rice.

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Making time: 30 minutes
Makes: 4 servings bowl