Vengaya (shallots or onion) kuzhambu recipe

INGREDIENTS:

1. Shallots -  250 grams
2. Tamarind - 1 lemon size
3. Hot dry chili - 5
4. Coriander seeds - 1 teaspoon (tsp)
5. Roasted Cumin seeds - 3 teaspoon (tsp)
6. Mustard seed - 1/2 teaspoon (tsp)
7. Split black gram (optional) - 1/2 teaspoon (tsp)
8. Fenugreek seeds -  1/2 teaspoon (tsp)
9. Garlic Cloves - 150 grams
10. Hot green chili -  2
11. Turmeric powder - 1/2 teaspoon (tsp)
12. Hot chili powder - 4 teaspoon (tsp)
13. Oil  - 4 table spoon
14. Salt - to taste
15. Curry Leaves (optional) -  4  or 5

PREPARATION:

1. Cut shallots into thick pieces.
2. Soak the tamarind in cup of water for 20 min and get the juice.
3. Split green chili vertically.
4. Grind dry chili, coriander seed and roasted cumin seeds into a fine paste.
5. Add the ground paste, salt, chili powder, turmeric powder to the tamarind water and mix well.
6. Heat oil in a pan, add mustard seed, Split black gram when it start to splatter add curry leaves, Fenugreek seeds and cook for 2- 3 min.
7. Add the shallots, green chili, garlic and cook for 1-2 min. Now add the tamarind water and bring to boil.
8. Bring the heat down Simmer and cook until garlic is cooked and the Kuzhambu reaches the right consistency.

NOTES:

1. To get roasted cumin seed, heat a pan add the seeds and fry them until they start to spatter or turn brown.