Cuisine
Indian
Total Time
40 minutes
Servings
6
– Tomatoes chopped – Small onions / Pearl onions / shallots peeled – Cumin seeds – Coriander seeds / dhania – Red chilies – Black pepper - Tap to see more ...
– Heat 2 tablespoon coconut oil in a pan and fry the cumin seeds, coriander seeds, red chilies and black pepper and curry leaves.
– Add about 12 peeled small onions and 4 cloves of garlic and saute them until the onions are caramelized and soft.
– Now add the chopped tomatoes along with turmeric powder, sambhar powder, coriander powder and salt. – Cook the tomatoes until they are soft and mushy.
– Add the freshly grated coconut and saute for 2 more minutes and turn off the flame. – Let the mixture cool down and then grind it to a very smooth paste. Grind the mixture once and then add about a cup of water and grind until it is very smooth.
– Now heat another pan. Add 2 teaspoon of coconut oil and fry the thinly sliced onions. – Also add the curry leaves as well and once the onions are translucent, pour in the ground masala paste.
– Now heat another pan. Add 2 teaspoon of coconut oil and fry the thinly sliced onions. – Also add the curry leaves as well and once the onions are translucent, pour in the ground masala paste.