Ingredients
sambar onions (shallots) - 1 cup
garlic - 6 cloves
green chillies - 2
ginger - 1 inch
mint leaves (pudina), chopped - 2 tbsp
curry leaves - 3-4, torn
tomato - 2 medium
lime - 1
coriander (cilantro) leaves - 1 tbsp
cinnamon - 1 inch piece
cloves - 2-3
oil - few tsps
salt - to taste
jaggery (gur) or sugar - to taste
For paste
fresh grated coconut - 1/4 cup
khus khus (poppy seeds) - 1 tbsp (soaked)
garam masala powder - 1/2 tsp
coriander (dhania) powder - 1 tbsp
red chilli powder - 1/2 tsp
Instructions
Soak poppy seeds in hot water. Peel shallots. Peel and chop garlic, ginger finely. Slit green chillies lengthwise. Wash mint and cilantro. Grind tomato to a paste, set aside.
Grind together ingredients 'for paste' till smooth.
Heat oil in a saucepan, add cinnamon, cloves, green chillies, garlic, ginger. Add shallots and fry till onions turn soft and translucent.
Add mint leaves, curry leaves, stir for 2 mins.
Add tomato paste, saute till thick.
Add ground paste, fry for few mins. Add required water (as per consistency desired), salt, jaggery. Cook till thickens.
Lastly add coriander leaves, lime juice. Remove from heat. Garnish.
Serve hot with idlis, dosas, vadas.
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