SHALLOTS( SAMBAR ONION) IN SPICY GRAVY

Ingredients

200 grams sambar onions/ shallots, peeled and cut into half

4 sprigs of curry leaves

1 cup tamarind water

mustard seeds   1/2 tsp

asafoetida powder   1/4 tsp

turmeric powder   1/4 tsp

oil   2 tbsp

salt to taste

Ingredients To be Roasted And Ground To Paste

coriander seeds   1 tbsp

cumin seeds    1/2 tsp

red chillies  6-8 

freshly grated coconut   1 cup

Method

In a small pan; dry roast the ingredients - coriander seeds, cumin seeds, red chillies and coconut until the coconut  becomes golden brown. Cool and blend into a coarse paste adding just a little water

Heat the oil in a heavy bottomed pan; add in the mustard seeds and allow it to crackle. Add in the curry leaves and the halved shallots. saute on medium heat until the shallots are tender and have turned golden brown. 

Once the onions are well roasted in the oil; add in the tamarind water, asafoetida, turmeric powder, salt and the roasted coconut paste. Stir all the ingredients well and simmer on low heat for about 10 minutes.

Turn off the heat and transfer to a serving bowl, garnish with finely chopped coriander leaves.

Serve   with hot  rice or with idli, dosai, adai.

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