- Heat 1 tbsp. oil in a small pan and saute coconut till it is
light brown. Add 5 red chillies, coriander seeds, cumin seeds,
peppercorns and fry till it emits an aroma. Add the turmeric powder.
Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse
powder.
- Heat 2 tbsp. oil and add the mustard seeds, curry leaves and
remaining red chillies. When the seeds start spluttering, add
asafoetida and onions. Saute for 5 minutes on a medium flame. Add
the ground masala powder and cook for a few seconds. Add water,
tamarind extract, salt and sugar and bring to a boil. Simmer for 5-7
minutes.
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