Fenugreek Curry

Fenugreek Curry


2tbsp of fenugreek seeds(soaked in water for 30 minutes)
Tamarind- size of a lemon soaked in warm water
1/4 cup of freshly grated coconut
6pcs of dried chillies
1/2 cup of chopped shallots
1/4tsp of mustard seeds
1/4 cup of sesame oil
1/4 cup coriander powder
1/4tsp hing powder
3tbsp of olive oil
Salt to taste
4 curry leaves

Preparation Methods:
In a heavy wok,add 3tbsp of olive oil fry shallots,dried chillies and curry leave. Once the shallots are semi-cooked,add coriander powder and grated coconuts. Fry till the coconut turn slightly brown. Once the mixture is cooled, pour enough amount water and grind it into a smooth paste,keep aside.

In the same work, pour 1/4 cup of sesame oil,add the mustard seeds. when the mustard seeds starts to pop stir in the soaked fenugreek and the tamarind paste.Once the mixture starts to boil, add the hing powder pour in the grinded paste and let it boil another 15 minutes. Add more water if the curry is too thick. Serve hot with steaming rice or crispy dosai.