KathiriMurungai KaaraKuzhambu - Kalyana Veetu Style

Ingredients:

Small onions - 15-20
Onion - 1 (medium size)
Tomato - 2 (fine chop)
Garlic - 10
Drumstick - 6 pieces
Brinjal - 2 (chop roughly)
Kuzhambu thool - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Tamrind  - Lemon size
Mustard seeds - 1 tsp
Dry Red Chilly - 1
Curry Leaves - a sprig
Coriander Leaves - Little (fine chop)
Jaggery - Small piece
Salt, Water, Gingely oil - As reqd

Masala:

Coriander seeds - 2 tsp
Black pepper corns - 1/4 tsp
Dry Red Chilly - 6
Cumin seeds - 1/2 tsp
White Sesame seeds - Little less than 1/4 tsp
Fenugreek seeds - 1/4 tsp
Curry Leaves - a sprig
Coconut - 2 tbsp (grated)
Kuzhambu thool - 1 tsp
Salt - Little

Method:

• In a bowl add tamrind piece and add 1/4 cup of water.
• Set aside for few mins and strain and collect thick pulp.
• Now heat oil in pan and add items under "masala".
• Cook in low flame.
• Add in dry red chilly, coriander seeds and pepper corns.
• Saute for a min and add in sesame seeds, curry leaves and saute.
• Add in coconut and saute for a min,
• Turn off range and add in kuzhmbu thool and fenugreek seeds.
• Add little salt and mix up and transfer to plate.
• Let it cool and blend it to a semi-coarse paste by adding water.
• Boil the medium size onion and blend it to a fine paste.
• Now heat oil in pan.
• Add in mustard seeds, vadagam, dry red chilly and curry leaves.
• Add in small onion and saute in low flame.
• Add in garlic and saute for a min.
• Now add chopped brinjal and drumstick and mix it.
• Cook in low flame for 3 mins or till brinjal color changes.
• Add in fine chopped tomatoes and mix well.
• Add in blended paste and cook in low flame.
• Add in turmeric powder, kuzhambu thool and required salt.
• Mix well and add very little water.
• Add in tamrind pulp and cook till raw smell goes.
• Add jaggery piece and mix well.
• Garnish with coriander leaves and serve hot.