Take a tsp of oil in a pan and fry aniseed, garlic pods and red chillies for two mins and keep it aside until it comes to room temperature.
Again take a tsp of oil in a frying pan and fry curry leaves for three minutes in medium flame and grind it in a mixie along with coconut and the above fried spices together into a smooth paste by adding a little water.
Now take a tsp of oil in a pan and crackle mustard, now add peeled shallots, chopped tomato, salt, turmeric powder for fry for five minutes. Now add the above ground paste and enough water to bring it to sambar consistency.
Allow this to boil for five mins and remove from flame.
Recipe courtesy: 4th sense cooking
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.