16 papadum,fry then break into haft keep a side
50 gm tamarind, squeeze with 41/2 cup water and strain keep a side
1 cup coconut milk
60 gm sambar powder*
1 tbsp chilie powder*
2 tbsp besan flour *
*Mix with a little water to made a paste
2 tomatoes,cut into 4.optional
Salt to taste
2 big onion,finely sliced
10 garlic,sliced into 2
2 stalk kari leafs
11/2 tsp fenugreek seeds
¼ cup oil
1. Heat the oil and add in the tempering ingredients and fry till the onion turn light brown.
2. Add in the masala paste and stir fry till oil rise. Pour in the tamarind water and coconut milk. Bring this to a boil and let it simmer over a low heat.
3. When the oil are rise in the curry add the papadums and tomato mix well and taste the curry before you add in the salt. Cook till the tomatos are cooked.Serve with rice.