Curry de cebolinhas e alho para acompanhar o arroz

Ingredientes

• 1/2 tsp sesame seeds
• 1/4 tsp fenugreek seeds
• 1/4 tsp cumin seeds
• 2 tsp sesame oil
• 1/3 cup small onions
• 1 sprig curry leaves
• 2 medium tomato (chopped)
• 1 tbsp coriander powder
• 1 tsp sambar powder
• 1/2 tsp chilli powder
• 2 tsp oil
• 1/2 tsp mustard seeds
• 1 cup small onions
• 1/4 cup garlic
• 1 sprig curry leaves
• 1 cup tamarind water
• 1/4 tsp Turmeric powder
• salt to taste

Modo de preparo

1. 1

   Dry roast sesame, fenugreek and cumin seeds until sesame seeds pop. Grind it to a coarse powder.

2. 2

   Heat oil in a pan and fry onions and curry leaves until pink and add tomatoes to it.

3. 3

   Fry until tomatoes are mushy. Add coriander powder, chilli powder and sambar powder. Mix well.

4. 4

   Cool and grind this to a fine paste.

5. 5

   Heat oil in the same pan. crackle mustard seeds. Add small onions, garlic, curry leaves. Fry till slightly roasted.

6. 6

   Goes in the prepared masala paste and fry until moisture leaves.

7. 7

   Add tamarind water, turmeric powder, salt.

8. 8

   Mix well, close and cook on the medium heat until the oil leaves.

9. 9

   Open, add water to bring it to a thin consistency together with the roasted spice powder. Mix well and give it a boil.

10. 10

    Put off and serve hot with rice and stir fry.