Methods

• Heat 1 tbsp oil in a non-stick pan, add onion, fenugreek seeds, coriander seeds, ½ tsp mustard seeds, garlic and 10-15 curry leaves and saute till onion turns golden.
• Add coconut, salt, red chilli powder and turmeric powder, mix and saute for 2 minutes.
• Transfer into a mixer jar and let it cool slightly. Add sufficient water and grind into a smooth paste.
• Heat remaining oil in another pan, add remaining mustard seeds and remaining curry leaves and saute till the seeds splutter. Add the ground paste and ½ cup water and mix well. Bring the mixture to a boil.
• Add tamarind pulp and 1 cup water and mix well. Simmer for 2 minutes
• Transfer into a serving bowl and serve hot with rice or paranthas.