DESCRIPTION:
A tasty and a bit tangy curry with shallots and burnt coconut. An authentic dish from the land of spices, Kerala; India.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
INGREDIENTS:
DESCRIPTION:
Soak tamarind in 1/2 cup of warm water and take the extract from it.
Slice the shallots into halves .
Heat 1 tsp of oil and stir fry the red chilly, coriander seeds ,cumin seeds, black pepper corns, grated coconut and turmeric powder till it gives an aroma and turns to brown in color.
Keep it aside and let it cool. Grind it to a smooth paste adding little amount of water gradually. Make sure not to burn the spices
Heat 2 tbsp. of oil, add the mustard seeds and let it splutter, add curry leaves and shallots and sauté till the onion turns light brown in color.
Add asafoetida, salt and fenugreek powder into it. Sauté for a while.
Add tamarind extract into it and allow it to boil for 4-5 minutes by stirring occasionally.
Add the ground paste and jaggery into it and simmer for further 3-4 minutes.
Remove from the flame . Serve hot with steamed rice and Papad.
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