Step-by-Step Instructions

1. 1.Prepare Masala (Dry Roast Spices)

   Heat 1 tablespoon of sesame oil in a pan. Add 2 tablespoons of coriander seeds and fry them well until you get a nice aroma and the seeds turn slightly brown. This should take about 1-2 minutes.

2. 2.Add Remaining Spices and Chillies

   To the pan, add 1 teaspoon of cumin seeds, 1 teaspoon of fennel seeds, and 1 teaspoon of peppercorns. Give everything a nice sauté for another 2 to 3 minutes until well roasted. Once done, add a few curry leaves and 2 to 4 dry chillies (adjust according to your spice preference). Continue frying until the chillies are slightly roasted.

3. 3.Grind Masala Paste

   Let the roasted spices cool down completely. Once cooled, transfer them into a mixer jar. First, grind the spices without any water to a coarse powder. Then, add the tamarind water (from a lemon-sized tamarind soaked in 1/2 cup of water for 10 to 15 minutes, with waste removed) into the mixer jar. Now, grind this mixture into a fine paste.

4. 4.Prepare Tempering

   Take a clean pan and add around 2 to 3 tablespoons of sesame oil. Once the oil is hot enough, add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of split black gram, and 1/2 teaspoon of fenugreek seeds. Allow them to splutter. Add 8 to 10 garlic cloves and a few curry leaves. Also, add 1/4 teaspoon of asafoetida. Sauté everything well until the garlic cloves turn slightly golden brown.

5. 5.Cook the Curry

   At this stage, add 1/2 teaspoon of turmeric powder and 1 tablespoon of sambar powder (if using chili powder, add less). Give everything a nice mix. Now, add the ground masala paste to the pan. Along with this, add 1 cup of water (you can rinse the mixer jar with this water to get all the masala). Give everything a nice mix, ensuring no lumps. Add the required amount of salt.

6. 6.Simmer and Garnish

   Close the pan with a lid and cook on a medium flame until the oil oozes out and separates from the curry, indicating it's well cooked. Once the oil has separated, switch off the flame. Top the coriander curry with a few fresh coriander leaves for garnish. Your spicy South Indian coriander curry is now ready to be served hot with rice and roti.