Step-by-Step Instructions

1. 1.Dry Roast Spices

   Heat 1 teaspoon of sesame oil in a pan. Add 1/2 teaspoon fenugreek seeds, 1 tablespoon split chickpeas, 1 tablespoon split black gram, 1 tablespoon coriander seeds, 1 tablespoon rice, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, and 1 tablespoon split pigeon peas. Roast these ingredients until they turn golden brown and aromatic, stirring continuously. Then add a few curry leaves and 2 to 3 dry chillies, and continue roasting for another minute until the chillies are crisp.

2. 2.Sauté Aromatics for Masala

   Transfer the roasted spices to a mixer grinder. In the same pan, add another 1 teaspoon of sesame oil. Sauté 8 to 10 garlic cloves, 8 to 10 shallots (or 1 onion) and 1/4 cup coconut until they turn golden brown. Add 1 tablespoon sambar powder and salt as required, mix well and sauté for a minute.

3. 3.Grind Masala Paste

   Add the sautéed aromatics to the mixer grinder with the roasted spices. Add a little water and grind all the ingredients into a fine, smooth paste.

4. 4.Sauté Vegetables

   In a stone pot (or heavy-bottomed pot), heat 2 tablespoons of sesame oil. Add 8 to 10 brinjals (slit), 10 to 15 garlic cloves, and 10 to 15 shallots. Sauté for a few minutes until they start to soften. Then add 1 or 2 drumsticks and 2 crushed tomatoes, and continue to sauté until the tomatoes are pulpy.

5. 5.Combine Masala and Tamarind

   Add the prepared masala paste (from step 3) to the pot. Extract pulp from a lemon-sized tamarind soaked in water for 10 minutes and add it to the pot. Mix everything thoroughly.

6. 6.Simmer the Curry

   Add 2 to 3 cups of water to the pot and stir well to combine. Add 1/4 teaspoon of asafetida. Bring the curry to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender and the curry thickens to your desired consistency.

7. 7.Prepare Tempering

   In a separate small pan, heat 1 tablespoon of sesame oil. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon split black gram. Once they splutter, add 3 to 4 garlic cloves, 3 to 4 shallots, and a few curry leaves. Sauté until the shallots and garlic turn golden brown. Then add 1/2 teaspoon turmeric powder and 1 tablespoon sambar powder, and mix well.

8. 8.Finish and Serve

   Pour the prepared tempering over the simmering curry. Stir gently to incorporate. The Chettinad Spicy Curry is now ready to be served hot with rice or your favorite South Indian bread.