Ingredients for Masala

2 tablespoon coconut oil
1 cup fresh shredded coconut
2 teaspoon coriander seeds
6 dried red chillies
For the Gravy
1 teaspoon coconut oil
20 shallots, chopped (about 200 grams)
2 sprigs curry leaves
small lime size tamarind
1 teaspoon turmeric powder
1 teaspoon salt
1/2 cup thick coconut milk
For the Tempering
1 teaspoon coconut oil
1/4 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
2 sprig curry leaves

Instructions

1. Heat 2 tablespoon of coconut oil in a pan. Add in the coriander seeds, dried red chillies and fresh shredded coconut. Fry on medium flame, sauting constantly until the coconut turns golden. Grind the masala to a fine paste without adding any water.
2. Heat oil in a pan and add in the curry leaves and the chopped shallots. Fry till the shallots are soft and slightly starting to brown. Add in the tamarind extract (soaked in a cup of water and extracted), the theeyal masala, turmeric and the salt. Add in half a cup of water. Let it simmer in medium flame for 10 minutes.
3. After 10 minutes, the oil will separate and float on top. Now add in the coconut milk and let it simmer for a couple of minutes. Switch off the flame.
4. Heat oil in a small saucepan and add in the mustard seeds, fenugreek seeds and curry leaves when the oil is hot. Let the mustard seeds splutter. Add it to the curry.
5. add in a couple of Kashmiri chillies.