green chilli 2, cut into thin rings, paprika powder 1 tbsp., turmeric powder 1/4 tsp.,
asafoetida powder 1/2 tsp., palm sugar powder 2 tsp., salt to taste, coconut oil 30 ml.,
mustard seeds 1/3 tsp., dried red chilli 2, broken into 2 each, curry leaf a sprig.
In a half cup water add tamarind concentrate and all the spice powders, allow to soak.
Heat oil in a shallow pan, drop in mustard seeds, allow to splatter, drop in dried chilli and
curry leaves, followed by shallots, sauté till light brown, add salt, green chilli and lime, sauté
till well done, fully brown colour, add the spice mix, allow to boil.
Adjust salt, and add palm sugar. Curry ready.
Can keep for a week without refrigerating.
Serve with rice.