Spicy Chettinadu Curry

Wanted to eat rice today. And did not have any vegetables. Had shallots sitting in the shelf threatening to be infested with fungus! So decided to make Chettinadu Spicy Curry or "Karai Kozhumbu" as it is called by the locals. Turned out great if I might say so myself!! Absolutely lip smacking!! Do try it out. The accompaniment - yes, you guessed it right,  Appalam - Roasted not Fried!!!

Chettinadu kara kozhumbu

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Chettinadu Karai Kozhumbu

500 gms of shallots - skinned

2 large tomatoes chopped

15-20 cloves of garlic

1 tbsp ginger paste

1 tbsp sambhar masala

1 tsp garam masala

1 tsp turmeric pd

1 tsp cumin seeds

1 tsp mustard seeds

Handful of curry leaves

A pinch of asafoetida

Lemon sized ball of tamarind - soak it in hot water and extract the pulp

Salt and chilli pd to taste

To be ground to a paste

Coconut - half a coconut cut into small pieces

1 tbsp fennel seeds

1 tbsp poppy seeds

2 tbsp coriander powder

Heat oil in a pan. Add the mustard seeds to splutter. Then add the cumin seeds, curry leaves and the asafoetida pd. Then add the garlic and shallots and ginger paste. Saute till the shallots turn pink and translucent. Now add the tomatoes and cook till they turn mushy.  Now add the sambhar pd, chilli pd, garam masala pd, salt and the tamarind paste. Add 2 cups of water and cover and cook till all the water reduces by more than half. Now add the ground paste and simmer for 5 mins. Serve with rice.

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See you all tomorrow!