PREPARATION

1. In a small bowl, add 30 grams tamarind and 80 mililittres water to soak it for 20-25 minutes.

2. Heat 2 tablespoons coconut oil in a pan, add 100 grams coconut and cook until it turns golden brown in color.

3. Now add 1/4 teaspoon cumin, 1 teaspoon red chili, 1 teaspoon paprika, 1/4 teaspoon turmeric, 2 teaspoons coriander powder, 1 teaspoon fennel powder stir well.

4. Now blend this mixture in a blender and make a paste by adding water in it.

5. Take a small bowl and put strainer on it to Strain Tamarind.

6. Heat 2 tablespoons coconut oil in a pan, add 18-20 fresh curry leaves and stir for 2 - 3 minutes.

7. Then add 150 grams onions and fry till translucent or until it turns golden brown in color.

8. Add 1 tablespoon ginger paste, 300 grams mushroom, 1 teaspoon salt, and add blended paste stir it well and add prepared tamarind pulp in it and mix it well.

9. In another pan heat 2 tablespoons olive oil, add 1 teaspoon mustard seeds, 1 teaspoon white lentils and stir well.

10. Add 18 - 20 curry leaves, 4 dry red chili and stir well for 2 - 3 minutes.

11. Transfer curry to serving dish and garnish with tempering over the curry.

12. Serve hot.