Sprouted fenugreek seed kuzhambu recipe

INGREDIENTS:

1. Sprouted fenugreek seed - 2 tablespoon (tbsp.)
2. Thick Coconut milk - 1 cup
3. Tamarind - 1 lemon size
4. Chopped Garlic - 10 cloves
5. Chopped Onion - 1
6. Coriander powder - 1 teaspoon (tsp.)
7. Chili powder  - 1/2 teaspoon (tsp.)
8. Turmeric powder - 1/4 teaspoon (tsp.)
9. Asafoetida powder - a pinch
10. Mustard seed - 1/2 teaspoon (tsp.)
11. Oil - 3 or 4 teaspoon (tbsp.)
12. Salt - to taste.

PREPARATION:

1. Soak tamarind in 1 cup of water (or as needed) for 20 minutes. Mash and filter the juice out of it.
2. In a pan heat oil, add asafoetida powder, mustard seed.
3. Once the mustard seed stop splattering add the sprouted fenugreek seeds and sauté until water is gone. (i.e. oil starts to separates)
4. Now add onion, garlic and sauté until onion turns golden brown.
5. Now add the coriander powder, chili powder, turmeric powder and sauté until oil separates. NOTE: don't burn it.
6. Now add the tamarind juice and bring to boil. Boil and cook until the raw smell is gone and the right thickness is achieved to your preference.
7. Now add the coconut milk; let it boil once. Remove from heat and serve.

NOTES:

1. you can boil after coconut milk is add to your thinness and serve as well.