This is thick coconut and onion gravy which is usually served with plain rice. It's always good to use shallots or pearl onion to prepare this curry instead of regular onions. However, red onions can serve the purpose. This curry will taste good, if spicy! However, if you are inclined towards little sweet taste in curries, use sweet onion or white onion instead.
Cook Time:
20 Minutes
Yield:
4 Servings
Ease of Cooking:
Moderate
What all you'll need?
- Shallots/Pearl Onions cut into small pieces - 1 cup (You can also use regular red/yellow onions, if you don't have shallots)
- Fresh Grated Coconut - 1.5 cups
- Dried Red Chilies - 7-8 (Depending on how spicy your taste buds can handle)
- Coriander seeds - 3 tablespoons
- Fenugreek seeds - 1 teaspoon
- Turmeric Powder - 2 teaspoons
- Tamarind Paste - 2 tablespoons
- Coconut Oil - 5 tablespoons
- Curry Leaves - A bunch
- Salt - To taste
- Mustard seeds- 1 teaspoon
- Water - As required
Let's cook it!!
- Heat 2 tablespoons of oil in a pan and saute grated coconut until it is medium brown in color. Transfer this coconut to a mixer/blender jar.
- Add red chilies, coriander seeds and fenugreek seeds to the same pan. Fry till it emits an aroma.Make sure that the spices are not burned. Keep aside to cool. Once it is cooled, add this to the blender/mixer and grind the coconut and spices together to a fine paste by adding water.
- Cut onion into small pieces and fry it using 2 tablespoons of coconut oil until it is light pink/brown in color. Add turmeric powder, tamarind paste and 2 cups of water and let it boil until the onions are soft (approximately 10 minutes). Add salt as per your taste.
- Now, add the ground paste into the above mixture and let it boil for another 5-10 minutes.
- In another pan, season mustard seeds,fenugreek seeds,one red chili and curry leaves using 1 tablespoon coconut oil. Wait until the mustard seeds splutter. Pour the seasoning to the boiling gravy.
- Switch off the stove and serve it with hot rice!!!
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