Menthya Huli Gojju

Sunny boy was down with a flu a couple of weeks back. He passed it on to me very generously  and the unrequited guest stayed with me for a week. After a dose of antibiotics, my palate was reduced to the status of an old worn out aluminum spatula. To get rid of the metallic-bitter taste, I ended up making this Menthya Huli Gojju. This is what MIL makes somebody who is sick. It works like a charm and I love it. It does not look all that appetizing but one has to eat it to appreciate it. MIL actually used Huli Pudi but I tweaked the recipe a bit. I will upload the Huli Pudi version very soon.

We will need,

Pearl onion / Sambar onions 1 cup
Peanut oil  3 tbsp
Mustard seeds 1/4tsp
Fenugreek seeds  1/2 tsp
Curry leaves  3 sprigs
Ginger 1/2"
Garlic 2 cloves
Turmeric 1/4 tsp
Chilly powder 1/4 tsp
Dhania powder 1/2  tsp
Tamarind concentrate 1/2 tsp (about a lemon sized  tamarind otherwise)
Green Chillies 3
Coriander fresh a handful
Salt to taste.

Method:

• To trim the pearl onions, chop and discard the top and the tail part of the onions. Throw them into a pot of cold water. Peal them as they soak in the water. This way they will not burn in the eye and the peel also comes out easily. 
• Chop the peeled and trimmed onions and set it aside. Mince the garlic and ginger.
• Heat oil in a pot. (I use my new earthen pot, the results were fab) Throw in the mustard and fenugreek. Once they stop sizzling, throw in the curry leaves.
• Follow it with the chopped onions and saute till the onions are golden brown. Throw in the minced garlic and ginger. Once the raw smell of ginger garlic mellows down, about 1 minute, throw in the turmeric, chilli powder and Dhania powder. Stir the mixture and make sure it does burn. 
• Once the spices are fragrant about 3-5 minutes, throw in the tamarind concentrate along with 2 cups of water.
• Bring it to a boil, throw  in the green chillies and simmer for 15 minutes till the curry is fragrant. Adjust salt and finish with some fresh coriander. Serve it with rice.