Ingredients (Serves 3)
1. Pearl onions / kochulli - Around 40
2. Coconut cuts / thenga kothu - 2 tbsp
3. Tamarind - Small lime-sized or to taste (Soak the tamarind in 1/4 - 1/2 cup warm water and extract its juice.)
4. Turmeric powder - 1/4 tsp
5. Chilly powder - 2 - 2.5 tbsp
6. Fenugreek powder- 2 pinches
7. Salt - To taste
8. Coconut oil - 2 - 3 tsp
For seasoning
1. Coconut oil - 1 tsp
2. Mustard seeds - 1/4 - 1/2 tsp
3. Curry leaves - A few
Method
1. Heat oil in a pan and saute the coconut cuts and sliced pearl onions adding little salt.
Saute until pearl onions turn light brown.
2. Bring down the heat. Add the turmeric, chilly and fenugreek powder. Saute until the raw smell is gone.
3. Add the tamarind juice and bring to a boil. If the gravy is very thick, add little water. Check for salt. Switch off when it reaches a medium-thick consistency.
4. Heat oil in a small pan. Splutter mustard seeds and fry curry leaves. Pour over the curry. Enjoy with rice, curd and a thoran/mezhukkupuratti.
