Ingredients
Ginger -150g , Fry it in G. oil, keep it cool, and coarsely grind them.
Shallots -100g - In the pulser mode, roughly crush them.
Onion (Big Size) - 75g
Chilli Powder - 1.5 tsp
Asafoetida - 1/2 tsp
Turmeric Powder - 1/8 tsp
Salt - To Taste
Gingelly Oil -100ml
Fenugreek - 1/2 tsp
Curry leaves
Dry Red Chilli - 2 to 3 No's
Tamarind - lemon Size , tamarind syrup.
Jaggery - lemon Size
Preparations
Cut the ginger into 1/2 inch pieces and fry them in the oil, and then set them aside to cool and grind them coarsely.
Take a skillet, add oil, fenugreek, curry leaves, dry chilli, onion (big size), and salt, and sauté the ingredients until the onion is beginning to turn golden. Then, add the shallots. Once the shallots are done frying, add the ginger, then the spices (chilli powder, turmeric powder, asafoetida), add the jaggery, and lastly add the tamarind syrup. Cook for 5 to 10 minutes.
Main gravy : Sodhi Kuzhambu