The medium size onion given in the grinding section is to be smoked with fire
Place the onion on fire and allow it to burn for a minute so that 4 layers of skin turns black
Remove from fire and allow it to cool
After it cools down peel
off the burnt layers and cut into pieces
In a pan add oil after it gets heated add coriander seeds and roast it for a minute
Next add red chillies and stir for 30 seconds
Now add bengal gram and black gram again on heat for 30 seconds
Next add pepper corns and cumin seeds in the interval of 30 seconds
Now add fenugreek seeds followed by poppy seeds
Once the poppy seeds pops up add the grated coconut and stir it for couple of minutes
By now the coconut will get roasted
Allow the ingredients to cool down and transfer to the mixer jar along with the cut onion which was burnt in the first step
Grind the ingredients to a fine paste by adding water
Add oil in the hot pan then add the black seasoning
When the mustard seeds in the seasoning starts to splutter add garlic and shallots into the pan
Saute the onions and garlic for couple of minutes by now they should have turned soft
Now add the ground mixture along with 1
5 cups water and give an immediate swirl
Next step is to add required salt and turmeric to the mixture
Add tamarind extract
Stir the mixture bring it to boil then turn to medium flame and close the pan with a lid
After 3 minutes open and add crushed curry leaves and stir it
Close the lid and allow it continue cooking for another 3 minutes
Before removing from heat add jaggery and swirl the ghee on the gravy
Now remove the pan from the heat
SECOND TEMPERING For this tempering the shallots and garlic has to be pounded with its skin intact
In a tempering pan add oil and after it heats up add fennel seeds
After the fennel gets roasted add pounded garlic and shallots
After the garlic and shallots gets roasted add curry leaves give a stir and add to the curry
Serve hot with rice dosai chappathi
Adjust the consistency of the gravy by adding hot water and check for salt
Instead of black seasoning you may use 1 2 tsp of mustard seeds
1 2 urad dhal 1 4 tsp fenugreek seeds 1 4 tsp cumin seeds for first tempering
