Kara kuzhambu recipe

INGREDIENTS:

1. Shallot (sambar onion) - 1 cup
2. Garlic clove - 1/2 cup
3. Tomato - 3
4. Tamarind - gooseberry size
5. Chili powder - 1 1/2 teaspoon (tsp.) Or as needed
6. Turmeric powder - 1/2 teaspoon (tsp.)
7. -- To dry roast and powder --
   1. Coriander seed - 2 teaspoon (tsp.)
   2. Black pepper - 1 teaspoon (tsp.)
   3. Cumin seed - 1 teaspoon (tsp.)
   4. Split black gram - 1 teaspoon (tsp.)
   5. Split black gram - 1 teaspoon (tsp.)
   6. Fenugreek seed - 1/2 teaspoon (tsp.)
8. -- For tempering--
   1. Mustard seed - 1/2 teaspoon (tsp.)
   2. Split black gram - 1/2 teaspoon (tsp.)
   3. Fenugreek seed - 1/4 teaspoon (tsp.)
   4. Cumin seed - 1/4 teaspoon (tsp.)
   5. Curry leaf - 1 sprig
   6. Sesame oil - little
9. Oil - as needed
10. Salt - as needed

PREPARATION:

1. Slice onion, garlic.
2. Chop tomato into pieces.
3. Soak tamarind in water and filter the juice.
4. Dry roast the ingredients under the section "-- To dry roast and powder --" in a pan and grind them into a fine powder.
5. Heat sesame oil in a pan, add mustard seeds, split black gram, fenugreek seeds, cumin seeds, curry leaves. Sauté until the mustard seeds stop splattering.
6. Now add onion, garlic and sauté until onion turn translucent (golden brown).
7. Now add the tomato and sauté until they become mushy.
8. Now add chili powder, turmeric powder and sauté for 2 minutes.
9. Now add the filtered tamarind juice and cook until the kuzhambu starts to boil.
10. Now add ground roasted powder and cook for 5 more minutes, continue cooking until the right kuzhambu thickness is reached and serve

NOTES:

1. Goes well with rice