Ingredients:
- Garlic-20 to 30 pods
- Pearl onion (small onion)-20
- Tomato-1
- Curry leaves-little
- Coriander powder-2 teaspoon
- Sambar powder (kuzhambu milagai podi)-2 teaspoon
- Turmeric powder-1/2 teaspoon
- Tamarind-gooseberry size
- Gingelly oil-1 table spoon
- Mustard seed-1 teaspoon
- Fennel seed-1 teaspoon
- Fenugreek seed-1/2 teaspoon
- Curry leaf-little
For seasoning
Method:
- Soak the tamarind with the salt needed in three cups of water. Add the coriander powder,sambar powder and turmeric powder to this water itself.
- Cut the onions and garlic into length wise pieces. If the garlic is not very big, no need to cut it. Cut the tomatoes also into small pieces. Many don’t use tomatoes for this kuzhambu. To reduce the use of tamarind, use tomatoes it is good for health.
- Keep the kadai in the stove. Season the gravy with the items given in ‘to season’ in one to 1 ½ table spoon of gingerly oil or cooking oil. Add the onions, garlic and tomatoes and sauté nicely. Now add the tamarind dissolved water.
- Wait for the gravy to boil nicely for 3 minutes. Now reduce the flame to minimum and allow the gravy to cook till it becomes thick. I usually wait till the oil separates.
- For the new ones they can switch off the stove when it becomes 1/3 rd in quantity. In between you can check for the taste and add chili powder or salt if needed.
Note: (While sautéing if you add some vathal like sundakkai or manathakkali this kuzhambu can be called vathal kuzhambu)
