Ingredients: 

• 2 onions 

• 2 whole garlic 

• 4 chillies  

• 1 tsp cumin seeds 

• 1 tsp pepper 

• 1/2 cup curry leaves  

• 1/4 cup coconut powder 

• 2 tbsp curry powder or sambar powder 

• Gooseberry sized tamarind  

• Water 

For Tempering: 

• 2 tbsp oil 

• 1/2 tsp mustard seeds  

• 3 - 4 garlic cloves 

• Curry leaves 

• Salt to taste

• 1 tbsp ghee  

Method:  

1. Fire roast the onions, garlic, chillies from all sides till they are charred and let them cool down. 

2. In a pan, roast cumin seeds and pepper until they are fragrant. 

3. Now, add 1/2 cup of curry leaves and roast until dry. 

4. Then add coconut powder and roast until brown.  

5. Add curry powder and roast for a few seconds, then add tamarind and let that cool down.  

6. Peel and chop the fire-roasted vegetables and mix them with other ingredients.

7. Transfer to the blender, add some water and grind to a smooth consistency.  

8. Heat oil in a pan, add mustard seeds and let them splutter. 

9. Add 2 - 4 garlic cloves and sauté, then add curry leaves and sauté. 

10. Next, add the masala, stir and cook over medium heat for 10 minutes. 

11. Add water as required, and add salt. 

12. Mix and cook for 5 minutes, turn off the heat, add ghee and stir well. 

13. Serve with rice, dosa, idli, chapati, puri, or roti.