Follow these steps for perfect results
Small Onions
Peeled
Curry Leaves
Fresh
Tamarind Water
Mustard Seeds
Asafoetida
Turmeric Powder
Oil
Salt
To taste
Coriander Seeds
Cumin Seeds
Dry Red Chilies
Grated Coconut
Freshly grated
Dry roast coriander seeds, cumin seeds, dry red chilies, and grated coconut until the coconut turns golden brown.
Let the roasted spices cool down, then grind into a smooth paste with a little water.
Heat oil in a pan, add mustard seeds, and let them splutter.
Add curry leaves and small onions to the pan and sauté until the onions soften and turn golden brown (approximately 10 minutes).
Add tamarind water, asafoetida, turmeric powder, salt, and the coconut paste to the pan.
Mix well and simmer on low heat for 10 minutes to allow the flavors to meld.
Remove from heat and serve hot with rice, Chow Chow Thoran, and papad.
Expert advice for the best results
Roasting the spices enhances their aroma and flavor.
Adjust the amount of red chilies to control the spiciness.
Use fresh grated coconut for the best taste.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a small bowl, garnished with a sprig of curry leaves.
Serve hot with rice.
Serve as a side dish with other Kerala dishes.
Complements the spiciness.
Acidity cuts through the richness.
Discover the story behind this recipe
Traditional Kerala cuisine, often served during festive occasions and family gatherings.
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