|tomato (diced)||4 medium sized|
|turmeric powder||1/4 teaspoon|
|red chilly powder||1 teaspoon|
|shrimp powder (optional I haven’t used)||1 tablespoon|
|fennel seeds / perunjeerakam||1/2 teaspoon|
|coconut (scraped)||3/4 cup|
|shallots||4 – 5|
|mustard seeds||1 teaspoon|
|shallots (thinly sliced)||3|
1. In a mixer grind together all the ingredients given under “for grinding” to a smooth fine paste. Add enough water and grind to smooth paste.
2. In a pan heat oil, add the chopped onions and saute them till they turn translucent. Then add the fennel seeds saute it again.
3. Now add diced tomatoes. Saute them till they turn mushy.
4. Now add turmeric powder and chilly powder and saute them again for a minute.
5. Now simmer the flame and add the ground coconut mixture. Add water to adjust the consistency.
6. Wait till it starts boiling. Once it starts boiling add the shrimp powder, mix and immediately turn off the stove. Don’t boil too much. (I haven’t added shrimp powder to this.)
7. In another pan, heat oil (preferably coconut oil) and splutter mustard seeds. Then add the chopped shallots and saute nicely till you get a nice aroma. Then add the curry leaves. Add this seasoning to the prepared curry and serve it with rice, roti or dosa.