Course : Curry
Serves: 1
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1 cup shallots or pearl onions
2 large onions
2 cloves garlic
1 cup grated coconut
1 teaspoon coriander seeds
1 teaspoon methi seeds
1 tablespoon tamarind extract
1 tablespoon chile powder
1 teaspoon turmeric powder
2 teaspoons oil
1 teaspoon salt -- to taste
3 pieces few curry leaves

Preparation / Directions:

Peel and chop the large onions fine. Heat one teaspoon of the oil in a frying pan and add 1/2 cup of the chopped onions. Sauté well and when browned, add the curry leaves, coriander seeds and methi seeds. Stir for a few more minutes and remove and keep aside. Wipe the pan and add the coconut. On a low heat, dry roast the coconut until brown (not burned). When it is cool, blend the coconut with the onion mixture adding a half cup of water. Heat the remaining oil in a saucepan and add the mustard seeds. When they pop, add the curry leaves and remaining onions and shallots and stir until browned. Add the tamarind extract and 1/2 cup water and salt. When it starts to simmer, add the blended paste and cook on a low fire for 20 - 30 minutes.

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