Main Ingredients:

(Serves - 4)

Baby onions : 1 Cup
Curry leaves : 5 no
Mustard seeds : 1/2 teaspoon
Tamarind paste : 2 tablespoons
Sugar : 1/2 teaspoon
Asafoetida : 1 Pinch
Grated coconut : 1/2 cup
Red chillies : 7 no
Coriander seeds : 1 tablespoon
Cumin seeds : 1/4 teaspoon
Black peppercorns: 7
Turmeric powder : 1/4 teaspoon
Oil : 3 tablespoons
Salt

Cooking Preparation of the Recipe:

Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown. Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder.
Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies. When the seeds start spluttering, add asafoetida and onions. Saute for 5 minutes on a medium flame. Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil. Simmer for 5-7 minutes.

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