5. Turmeric pd. - 1/2 tsp
8. Jeera - a pinch
1. If using fresh shallots peel the skin and keep aside. You can either cut them into halves or cook them whole.
2. Heat a teaspoon of oil. Add methi seeds and coriander seeds. When they turn light brown add the coconut and a few curry leaves. When the coconut turns golden brown add chilli powder and turmeric powder. Mix well and put the heat off . When this mixture cools down make a smooth paste by adding water.
3. In a kadai heat oil and add mustard seeds, jeera, shallots and a sprig of curry leaves. You can add a pinch of salt to it. Saute for 2 to 3 minutes. Pour the tamarind pulp and cover cook stirring occasionally.
4. After the shallots have been cooked in the tamarind pulp (takes about 4 minutes on medium flame), add the ground paste. Adjust the consistency by adding more water. The curry shouldn't be too watery. Add salt and stir. Boil for a few minutes. Add the remaining curry leaves and remove from heat.