Heat 2 tbsps of oil in a pan and add the red chillies, coriander powder, turmeric, cumin, fenugreek. Fry gently.
Then add half of the chopped onions and fry for 5 mins.
Now grind the ingredients in the pan with grated coconut to a fine paste.
Soak the tamarind in water and extract the juice.
Place the pan back on the stove, add rest of the chopped onion, curry leaves and 1/2 tsp fenugreek. Fry it gently.
Now add the ground paste, turmeric powder and tamarind juice.
Add salt to taste.
Allow it to boil until it thickens.
Serve hot with idlis or rice.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.