1/4cup Dry coconut flakes / Coconut powder*read notes for substitutes
1teaspoonOil
To make the gravy
15eachShallots / Sambar vengayam / Pearl onion chopped
6clovesGarliccrushed
1/2teaspoonTurmeric powder
2tablespoonTamarind extract marbles size tamarind soaked in water
1/2teaspoonJaggery
1.5teaspoonSaltor to taste
2tablespoonSesame oil
1cupWater
To temper
2teaspoonSesame oil
1teaspoonMustard seeds
1/2teaspoonCumin seeds
1/4teaspoonAsafoetida
6leavesCurry leaves
Instructions
To roast and grind
Heat oil in a pan and roast dry red chillies, coriander seeds, fenugreek seeds, split red gram, black peppercorns & cumin seeds until golden. ( 8 - 10 minutes over very low flame)
When done remove from pan and let cool.
In the same pan roast the curry leaves separately until lightly crisp and keep it aside.
Switch off the flame and roast the dry coconut flakes while the pan is still hot until lightly roasted. Remove and keep it aside. If using fresh coconut roast until it turns lightly golden.
Take roasted spices along with roasted coconut and grind to fine powder. Add in the curry leaves and pulse a few times to blend with the spice powder.
To make the gravy
Heat sesame oil in a kadai and saute onion and garlic. (5-6 minutes, medium flame)
Add in turmeric powder and that freshly made spice powder and saute along.
Keep sauteing until the masala powder blends well the the onion mixture. Fry for few minutes to cook the masala powder. ( 2 minutes)
Now add tamarind extract, water, jaggery and salt at this stage.
Bring it to boil and simmer for few minutes or until it thickens to the desired consistency.
Switch off and keep this gravy ready.
To temper
Heat sesame oil and temper with mustard seeds, cumin seeds, asafoetida and curry leaves.
Pour this hot tempering over the gravy and mix.
Serve with gravy / kuzhambu as an accompaniment for rice along with veg stir fry of choice.
Notes
** You may use any form of coconut in this recipe. If using coconut powder, you may directly blend with the spice powder. If using unsweetened dry desiccated coconut, just lightly roast and blend. If using fresh grated coconut - then roast them until golden and then blend. You may also use Dry coconut / Copra, which is very strong in flavor... so use only a teaspoon, no roasting required for this.