Nathai pirattal

Roast all the spices that were kept aside for the paste on a medium flame and add the fresh grated coconut.

Once the coconut turns a slight brown color, take it off the flame and let it cool down.

Add some water and make a nice paste of it and keep it aside.

Take a thick bottomed pan and add the gingelly oil and heat up.

Once the oil is heated, add the mustard seeds, and let it splatter.

Add the fennel seeds, curry leaves, and green chilies.

Then add the sliced onions and caramelize.

Once it’s sautéed, add the ginger and garlic paste and cook it until it gets brown in color.

Add the coriander, cumin, red chili, and turmeric powders. Cook them until the raw flavor goes off.

Add the sliced tomatoes and cook them all together by adding 1 cup/250ml of water.

Once it’s halfway cooked, add the tamarind water and salt and cook it nicely until the oil oozes out.

Once the gravy is ready add the cleaned snails to it and cook for about 10 minutes. Make sure that the snails aren’t overcooked.

Finish with the coconut milk and the chopped cilantro.

Check the seasoning.

Serve with mini kal dosas (fermented rice and lentil pancakes).