Shallots Curry

Shallots Curry

Cooking Time

Preparation Time : 10

Cook Time : 25

Total Time : 35

Ingredients

Serves 4

  • Shallots Small Sambar Onions 10 nos

  • garlic 9 nos

  • thick Tamarind extract 2 tbsp

  • turmeric powder 1/2 tsp

  • ghee 1 tsp

  • jaggery 1/2 tsp

  • curry leaves 1 sprig

  • For Grinding:onion 1 nos

  • grated coconut 1/4 cups

  • Coriander seeds 5 tbsp

  • cumin seeds 3/4 tsp

  • Black Pepper Corns 3/4 tsp

  • poppy seeds 3/4 tsp

  • Fenugreek seeds 1/4 tsp

  • whole red chillies 2 nos

  • Bengal gram Channa dhal 1/2 tsp

  • Black gram Urad dhal 1/2 tsp

  • Sesame Gingelly oil 1 tsp

  • FIRST TEMPERING: Sesame Gingelly oil 2 tbsp

  • Thallipu Vadagam sun dried black seasoning 1 tsp

  • SECOND TEMEPERING:Sesame Gingelly oil 2 tsp

  • fennel seeds 1/2 tsp

  • Shallots with skin intact 2 nos

  • Garlic pods with skin intact 4 nos

  • curry leaves 1 sprig

Directions

  • 01

    The medium size onion given in the grinding section is to be smoked with fire

  • 02

    Place the onion on fire and allow it to burn for a minute so that 4 layers of skin turns black

  • 03

    Remove from fire and allow it to cool

  • 04

    After it cools down peel

  • 05

    off the burnt layers and cut into pieces

  • 06

    In a pan add oil after it gets heated add coriander seeds and roast it for a minute

  • 07

    Next add red chillies and stir for 30 seconds

  • 08

    Now add bengal gram and black gram again on heat for 30 seconds

  • 09

    Next add pepper corns and cumin seeds in the interval of 30 seconds

  • 10

    Now add fenugreek seeds followed by poppy seeds

  • 11

    Once the poppy seeds pops up add the grated coconut and stir it for couple of minutes

  • 12

    By now the coconut will get roasted

  • 13

    Allow the ingredients to cool down and transfer to the mixer jar along with the cut onion which was burnt in the first step

  • 14

    Grind the ingredients to a fine paste by adding water

  • 15

    Add oil in the hot pan then add the black seasoning

  • 16

    When the mustard seeds in the seasoning starts to splutter add garlic and shallots into the pan

  • 17

    Saute the onions and garlic for couple of minutes by now they should have turned soft

  • 18

    Now add the ground mixture along with 1

  • 19

    5 cups water and give an immediate swirl

  • 20

    Next step is to add required salt and turmeric to the mixture

  • 21

    Add tamarind extract

  • 22

    Stir the mixture bring it to boil then turn to medium flame and close the pan with a lid

  • 23

    After 3 minutes open and add crushed curry leaves and stir it

  • 24

    Close the lid and allow it continue cooking for another 3 minutes

  • 25

    Before removing from heat add jaggery and swirl the ghee on the gravy

  • 26

    Now remove the pan from the heat

  • 27

    SECOND TEMPERING For this tempering the shallots and garlic has to be pounded with its skin intact

  • 28

    In a tempering pan add oil and after it heats up add fennel seeds

  • 29

    After the fennel gets roasted add pounded garlic and shallots

  • 30

    After the garlic and shallots gets roasted add curry leaves give a stir and add to the curry

  • 31

    Serve hot with rice dosai chappathi

  • 32

    Adjust the consistency of the gravy by adding hot water and check for salt

  • 33

    Instead of black seasoning you may use 1 2 tsp of mustard seeds

  • 34

    1 2 urad dhal 1 4 tsp fenugreek seeds 1 4 tsp cumin seeds for first tempering

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