Ingredients:
1 cup – Fresh tender curry leaves
6 flakes – Garlic (peeled)
1 inch piece – Ginger
marble sized – Tamarind
1 Tbl. sp.(level) -coriander seeds
4 or 5 – Red chillies
2 – Green chillies
2 Tbl sps (heaped) – Grated fresh coconut
1/2 cup – Small onions peeled
as required – Salt
For seasoning:
1/4 tsp – Mustard seeds
1/2 tsp – Urad dhal
little-asfoetida
Method:
Fry red chillies, green chillies, garlic, ginger and curry leaves in little oil for few minutes.
Dry roast coriander seeds separately.
Grind everything together along with soaked tamarind, coconut and salt.
Slice onions finely.
Heat little oil, fry the seasonings, onion till it turns golden.
Add ground paste and fry for few minutes till good smell comes.
Add just enough water and boil for few minutes. Serve with idli or cooked rice.
