Ingredients
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1 teaspoon table salt
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20 whole black peppercorns
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¼ teaspoon fenugreek seeds
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¼ teaspoon cumin seeds
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1½ teaspoons coriander seeds
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4 cloves garlic
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6 dried red chiles, stemmed
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1 tablespoon tamarind pulp
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1 teaspoon coconut oil
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½ teaspoon mustard seeds
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8 to 10 fresh curry leaves
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2 green chiles, stemmed and slit
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6 pearl onions, peeled and blanched
Directions
Steps
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1
Done
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Place a nonstick saucepan over high heat. Add 5 cups (1 liter) water and the salt and bring to a boil. |
|
2
Done
20
|
Put the peppercorns, fenugreek, cumin, coriander, garlic, and red chiles in a mortar and crush them with a pestle. |
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3
Done
|
Remove from the heat. Strain through a fine sieve and set aside. |
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4
Done
5
|
Place a small nonstick sauté pan over high heat and add the coconut oil. |
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5
Done
|
Ladle into individual bowls and serve warm. |
