*Pot tamarind fruit – 1/4 cup.
*Green chilies – 4 nos.
*Curry leaves – 1 stem.
*Shallots – 4 nos.
*Turmeric powder – 1/2 teaspoon.
*Salt to taste.
*Fenugreek powder – 1 teaspoon.
*Water to cook.
For the paste
*Coconut(grated) – 1/4 cup.
*Shallots – 3 nos.
*Cumin – 1 teaspoon.
*Garlic – 5 cloves.
*Coconut oil – 1 tablespoon.
*Mustard – 1 teaspoon.
*Dried chilies – 3 nos.
*Shallots – 5 nos, thinly sliced.
*Curry leaves – 2 stems.
1 Clean the ripe pot tamarind and deseed it.
2 In a pot, take the ripe fruit, green chilies, shallots, turmeric powder, and curry leaves. Mix well, add enough water and keep it for cooking.
3 For the paste, crush the shallots, add in grated coconut, cumin, and garlic and make a paste.
4 When the fruit is cooked add in the paste and enough water and wait for boil.
5 Add in fenugreek powder and adjust salt. Remove it from the flame.
6 For tempering, heat oil in a pan, splutter mustard. Fry shallots, dried chilies, and curry leaves. Pour the tempering to the curry.