Garlic Onion Kara Kuzhambu

Ingredients:

Sambar Onion (Pearl Onion) - 10 to 15 Nos
Garlic flakes - 8 to 10 Nos
Tomato - 1 No (Medium size)
Tamarind - a lemon size
Turmeric powder - 1/4 teaspoon
Salt - 2 teaspoon or as per taste

To Grind:

Red chillies - 5 to 6
Coriander seeds - 1 teaspoon
Black Pepper - 1/2 teaspoon
Jeera - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Khus Khus - 1 teaspoon
Fresh ginger - a small piece (2")

For seasoning:

Oil ? 1 tablespoon
Mustard ? ½ teaspoon
Urad dhal - 1 teaspoon
Asafoetida powder ? ½ teaspoon
Curry leaves ? few

Method:

Soak tamarind in water and extract two cups of thick tamarind juice.

Peel the onion and galic. Chop tomato finely.

In a kadai put one teaspoon of oil and fry separately red chillies, coriander seeds, pepper, jeera, fenugreek seeds, khus khus and ginger. Cool and grind it to a fine paste.

In a thick bottomed kadai, put the oil and when it is hot add mustard. When it pops up add urad dhal and fry till it become light brown. Add asafotida powder, curry leaves, onion and garlic flakes and fry for a while. Then add chopped tomato, turmeric power, salt and fry till it mashes well. Then add the ground paste and mix well. Add required water and make it semi liquid. Close with lid and bring to boil. When it starts boiling, add tamarind water and stir well. Allow to boil till it is slightly thick.

Tip: You can use any oil for this kuzhambu. However if you use gingelly oil, it enhances the flavor of this Kuzhambu.