Ingredients
- 200 gms Shallots (Small onion)- 200 gms
- 3/4 cup Grated coconut
- 1 small lemon size Tamarind
- 2 – 3 nos Green chilli
- 2 tbsp Chilly powder
- 2 tbsp Coriander seeds powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Mustard seeds
- 1/4 tsp Asafoetida Powder
- 1/4 tsp Fenugreek seeds
- 1/2 tsp Jaggery
- 1 spring Curry leaves
- 2 – 3 tbsp Coconut oil
- 3 cups Water
- Salt as required
Making
Cut Shallots into half or if they are very tiny prefer to keep them whole. Soak the tamarind in half cup of warm water.
Heat a pan on a low flame, add in the coconut, saute for few seconds. Add in the dry spices chilly, coriander, fenugreek and asafoetida powder. Saute until the mix becomes dark brown in colour and a nutty aroma comes from the coconut. Leave aside to cool down. Fine grind to smooth paste by adding few drops of water.
Heat oil in a pan, splutter mustard seeds, add a pinch of turmeric, shallots, green chilly, little salt and saute. Add in curry leaves. Saute until the onions turn light brown in colour. Add tamarind water and allow it to boil. Now add the ground paste to it, mix well. When it boils again add 21/2 cups water. Now add salt and keep stirring occasionally stir well. Check for sour, salt and add in jaggery. Let the gravy boil until the oil starts coming up and you reach thick gravy consistency. The gravy turns to dark brown in colour, add a dash of coconut on top to enhance and bring in the authenticity of Keralian delicacy.
Garnish with curry leaves. Serve it with Kerala brown rice or Chapathi.
Tips for pealing the Shallots. Soak the onions in water for 1 hour and then pealing will be easy.
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Tips for pealing the Shallots. Soak the onions in water for 1 hour and then pealing will be easy.
Don't forget to SUBSCRIBE this Blog and like us on www.facebook.com/inishkitchen if you have liked this recipe and wish to receive more updates on the upcoming posts.
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