- Dry roast dry coconut pieces, peanuts till peanuts crackle, add sesame seeds, sauté for about a minute, transfer to a blender, grind to afine paste by adding required amount of water.
- Heat oil in a pan, add mustard seeds, dry red chilies, cumin seeds, fenugreek seeds, toss it, add ginger garlic paste, turmeric powder, coriander powder, cumin powder, red chili powder mixed in water, curry leaves, mix well and cook till oil oozes out of gravy.
- Now transfer the blendedpaste, saute well, add tamarind pulp, cook till raw flavors are gone, add baby onions,jaggery, and cook with closed lid for about 5 minutes.
- Adjust seasonings, add chopped coriander leaves, tomatoes, cook for 2 minutes, turn off the flame, let it rest for 5 more minutes and then transfer to the serving bowl.
Delicious Shallots Tomato Salan Curry is now ready to serve with hot rice.