|
Onion
(Chuvannulli) |
200
gm |
|
Tomato |
1 |
|
Coconut |
½
grated |
|
Red
dried chilli |
4 |
|
Coriander
powder |
1
table spoon |
|
Turmeric |
½
teaspoon |
|
Tamarind |
One
small size |
|
Oil |
2
table spoon |
|
Mustard |
½
teaspoon |
|
Curry
leaves |
One
sprig |
|
Salt
to taste |
Cut onion into very thin pieces lengthwise. Fry red
chilli, coriander, coconut, turmeric together and grind it to a fine
paste. Cut tomato into small pieces.
Heat oil in a pan splutter mustard seeds, add curry
leaves, onion, tamarind and tomato. Cover it and cook for 3 minutes
stirring in occasionally. Now add the ground paste, add 3 cups of water,
mix well and boil it the gravy thickens.
