Vendhaya Kaara Kuzhambu

 

Ingredients:

Small Onion - 25

Garlic - 8-10 (crushed)

Turmeric powder - 1/4 tsp

Sambar thool - 3 tbsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/8 tsp

Dry Red chilly - 2

Tamrind - Lemon size

Vadagam - Little

Hing - Little

Curry Leaves - Little (fine chop)

Coriander Leaves - Little (fine chop)

Gingely oil -  4 tbsp

Special Powder:

Fenugreek seeds - 2 tsp

Cumin seeds - 1/2 tsp

Method:

• Soak tamrind in water and set aside.
• In a pan dry roast fenugreek seeds and cumin seeds.
• Dry roast in low flame.
• Once it turns to light brown color, transfer to plate.
• Let it cool and blend it to fine powder.
• Heat oil in pan.
• Cook in low flame.
• Add in mustard seeds, fenugreek seeds.
• Add in vadagam, curry leaves and dry red chilly.
• Add in small onion and crushed garlic and saute for a while.
• Add in sambar thool, turmeric powder and little water and cook in low flame.
• Add the strained tamrind water.
• Let it boil for few mins.
• Once it thickens, add in a 1 1/2 tbsp of grinded powder.
• If required add 1/2 tbsp extra powder.
• Let it boil for a min.
• Garnish with coriander leaves and serve hot.