The main ingredients in this dish are more often seen as taste enhancers in other dishes; but they pack a punch. Here is a simple and tangy curry using shallots and tamarind.
Shallots: 500 grams
Coconut pieces: 3 tablespoons (thinly sliced)
Tamarind: a lemon sized ball (seedless)
Turmeric powder: 1 pinch
Chilli powder: 3 tablespoon
Fenugreek powder: ½ tablespoon
Asafoetida powder: ¼ tablespoon
Salt: As per taste
Coconut oil: 4 tablespoons
Mustard seeds: ½ tablespoon
Curry leaves: 1 leaflet
Soak the tamarind in ½ cup of water. In a pan, heat up some oil and fry the coconut pieces and shallots. Once the shallots turn brown, add in the turmeric, chilli and fenugreek powder. Keep sautéing for 3-5 minutes. The add the asafoetida, tamarind water and salt. Cook until the gravy is in the desired consistency. In another pan, crackle mustard seeds in coconut oil and add it into the curry. Serve hot.