Chettinad Thakkali Kozhambu

This recipe is from Tickling Palates.  I guess it was the picture of the dish that had me planning to make it the very day that I came across the post. I thought I had made note of all the ingredients that were required and started off to make it, when I realised that I had forgotten to pick up the shallots from the supermarket.  I decided to go ahead with the dish anyway and I think that ingredient might have added heaps of flavour to the prepared dish.  Despite that, the dish was appreciated. It had the hint of cinamon, a touch of coconut, the subtle flavour of fennel. A Hyderabad tomato salan with a chettinad twist?

( the dish did not have the brilliant red colour of Tasty Palate - a bit of Kashmiri Mirch could have done the trick )

Ingredients:
Tomatoes – 4 medium - chop to small pieces
Garlic - 8 pods - chop fine
Cinnamon - 1" 
Cumin seeds (jeera) - 1/2 tsp
Tamarind paste - 1 tsp - taste and add a little more if required
Curry leaves - few
Coriander leaves - for garnish
Salt to taste
Oil - 2 - 3 tbsp

Paste - 1
Shallots - 15 nos ( I used ordinary onions - 2 medium) - try and stick to the shallots

Paste - 2
Coconut - fresh - 3-4 tbsp
Fennel seeds ( saunf) - 1/2 tsp
Corriander (dhania ) seeds - 1 tsp
Chilie powder - to taste - approx 2 tsp
Cashewnuts - 7-8

Proceed with the making of the dish 
1. Onion paste - sauté the onions till they are slightly brown and grind to a fine paste and keep aside
2. Roast the coriander, fenel.  Grind along with fresh coconut, cashew and chilie powder with a little water. Keep aside

3. Heat oil, add cumin allow to brown slightly
4. Add the cinnamon, and chopped garlic, sauté, and the curry leaves.
5. Add the coconut paste, sauté
6. Add the onion paste - continue to sauté
7. Now add the tomato and simmer till they soften
8. Add the tamarind paste and salt. 
9. Simmer for about 10 minutes
10 Remove from heat, garnish with coriander leaves and serve.