Shallots Pickle

Crush ⅔ of shallots well in the blender.

Soak the tamarind in about half a cup of warm water

Heat oil in a pan

Add the mustard seeds allow it to splutter

Add the shallots, crushed shallots paste, curry leaves and a pinch of salt

Stir well over medium heat, allow the shallots and paste to cook for about 10~15min

Add chili powder, asafetida, fenugreek powder, jaggery powders, rest of salt, mix well.

Add tamarind extract

Allow to cook over medium to high heat, stir frequently till the water evaporates and oil floats up along the sides of pan

Allow it to cool, store in an air tight bottle and refrigerate

Server with curd rice, dosa or roti