KOCHULLI-PULI CURRY

By:Jaya Jiju‎

Coriander Chopped- ½ bunch, 
Green Chilly -2,
turmeric- a pinch,
Onions-1 sliced ,
chilli pdr-1Tb sp.,
coriender pdr.-1tsp.,
cumin pdr.1/2 tsp.
curry leaves-2 springs,
ginger-garlic paste -1tsp.
red chilli-3,
fenugreek seed-1/8 tsp., 
cumin nd mastured-1/4 each, 
salt to taste,
oil-1Tbsp.,
coconut pdr.-1Tbsp.,
sesame seeds-1Tbsp.,
peanut-1Tbsp.
mint chopped-1/2 bunch,
baby onion(shallot)-250gms.,
tarmerind juice-1/4 cup, 
jaggery-small piece 

MATHOD-

1.Heat a pan add peanuts dry roast this in a slow flame, add sesame seeds, dry roast along with peanuts, then add coconut powder, sauté it and put this into the blender, add some water and make a paste.
2. Heat oil in a pan add mustard seeds, when mustard seeds splutter add cumin seeds, red chilly, fenugreek seeds, add sliced onions, salt, curry leaves, cook this till onions are golden in colour, add ginger garlic paste cook this till raw falvour is gone, add turmeric, red chilly powder, cumin powder, coriander powder, green chilly, add prepared paste and add water, mix it like a thin paste, cook this in a slow flame for 30 minutes,
3.then add chopped coriander, add tamarind juice, jaggery, salt, once it comes to boil and add SHALLOT( baby onions) cook this in a slow flame for 10 minutes then switch off the flame. Serve this with chapatti or rice.