Shallots are known as Ullipaya or Neeruli in Telugu, these pearly little things, add great taste and aroma and spice up the dish, more than the usual onion.
This recipe if perfect for a winter day, as it necessary ingredients to keep your body warm.
I learnt this recipe from here and thought I must give a try immediately. So what are you waiting for?? Go ahead and make a note of the ingredients and the preparation method, and do give a try today..
Ingredients
1 cup shallots peeled
8-10 garlic pods
3tbsp Coriander powder
2tsp Red Chilly powder
1/2 tsp Cumin Powder
1/2 tsp Turmeric powder
Salt as per taste
Oil 1/2 cup
1 Lime size ball of tamarind soaked in warm water for 10- 15mins
For Tempering
Mustard 1/2 tsp
Fenugreek Seeds 3/4 tsp
Curry leaves few
Method
heat 2tsp oil in a pan and fry coriander powder and red chilly powder to dark brown, you should be able to get the slight burnt smell of both the powders. Switch off the flame.
In the same heat add curry leaves, 4 garlic pods, 1/2 cup shallots, cumin powder and turmeric powder and fry.
Mix well and set aside to cool. Grind this to a fine paste adding little water.
Now heat 3 tbsp. oil in the same pan, add mustard and fenugreek seeds, when they splutter add the remaining shallots, garlic pods and curry leaves and sauté until shallots turns pinkish.
Now add 2 cups of thick tamarind juice,ground paste and salt.
Mix everything well, cover the lid and cook for 10mins and allow it to boil.
Remove from the flame and garnish with coriander leaves and serve hot with rice.
Suggestions
This gravy can be refrigerated and stored upto a week, before using just sauté for 5-8mins every time
To remove the skin of shallots, just roast them in a pan(without adding oil) for 2-3mins, allow to cool and remove the skin..
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