Ingredients vegetarian 4 servings

• 250 g Small Onions
• 2 cups Tamarind Pulp(extracted from lemon size Tamarind)
• 1 tsp Mustard
• 1 tsp Tuvar Dal
• 1/2 tsp Dania Powder
• 2 tsp Sambar Powder
• 1/2tsp Methi Seeds(FenuGreek)
• 1 tsp Turmeric Powder
• 1 tsp Asafoetida
• Few Curry leaves
• 1 Green Chilli (cut into two) or 1 Red Chilli
• 1 tsp Rice flour
• Salt,to taste
• 2 tsp Gingely Oil
• 1/2 tsp Jaggery
• 1 tsp Fresh Coriander,chopped

Directions

1. Soak Small Onions in water for half an hour.Peel the outer thin pink skin of the onion.
2. Soak Tamarind in the water and make out thick pulp by extracting it two to three times of 2 cups measure.
3. Heat Gingely Oil in a Kadai & add mustard.After it splutters,add Fenugreek seeds & Tuvar Dal.Roast little brown.
4. Then add Green Chilli, Onion,asefotida,Turmeric Powder,Curry Leaves.Saute them for 2 minutes.
5. Add tamarind Pulp & cooktill the raw smell goes. Add Sambar Powder and boil them for 5 minutes.Add Salt.
6. Add Rice flour in 50 ml water and completely dissolve it. Jaggery can be added.
7. Boil till more bubbles raises up.Switch off the gas when the kozhambu becomes thick.
8. Sprinkle fenugreek powder and dhania powder and fresh coriander at the top.
9. Serve with Rice, Oil free Papad and with Gingely oil. Baby Potato curry also goes well with this.

Comments

rajeswari

to use rice flour is not compulsory.instead can cook for some more time and the quantity reduces and becomes thick.

christy gerald

Hi Rajeshwari it is a very good recipe. different from the one I do.