Ingredients
2 tbsp tamarind paste
½ cup curry leaves
2 tsp red chili powder
1 tsp coriander seeds powder
¼ tsp cumin powder
¼ tsp turmeric powder
7 small onions, finely chopped
15 garlic cloves, finely chopped
Salt as needed
½ tsp sugar
½ tsp black pepper powder
To temper
3 tbsp sesame oil
¼ tsp fenugreek seeds
½ tsp mustard
1 tsp urad dal or split black lentils
1 tsp toor dal or split pigeon peas
1 tsp cumin seeds
A few curry leaves
Method
Wash the curry leaves and grind it with a little water to a smooth paste.
Make tamarind extract by mixing a fistful of tamarind pulp with 2½ cups of water.
Heat a pan with oil and add all the tempering items in order and fry till golden in colour.
Add onion and sauté till translucent. Add garlic.
Continue frying until the garlic and onions turn golden.
Pour the tamarind extract, ground curry leaves, turmeric, salt and the spice powders.
Mix well and boil over a medium flame for about 10 to 15 minutes.
Add sugar and pepper powder. Mix well.
Boil until the oil floats on top and gets thicker. Turn off the heat and let it cool.
Tell us more about your favourite dishes or recipes at food@gulfnews.com