This spicy curry can be made without using any vegetable.
Coconut – freshly grated or desiccated – 1 cup
Cumin seeds – 2 tbs
Pepper corn – 1 tsp
Onion – 1 medium size – finely chopped
Tomato – 2-3 – finely chopped
Sambar powder – 2 tbs
Gingelly oil – 4 tbs
Tamarind extract – from lime size ball
Mustard seeds – 1 tsp
Fenugreek seed powder
Asafoetida – 1 pinch
1)Grind to paste – coconut, cumin seeds and pepper corn.
2) In a pan, heat the oil. Add mustard seeds, urid dal,fenugreek seed powder, asafoetida , curry leaves , onion and tomato. Saute till this mixture becomes a paste.
3) Add sambar powder , salt and a cup of water.Allow this to boil for few minutes.
4)Next add tamarind juice and half portion of gingelly oil i.e. 2 tbs. Let this again boil for few minutes.
5) Next add the coconut paste and remaining portion of gingelly oil.
6) When the gravy thickens, turn off the heat.