|sundakkai (dried turkey berry)||1/4 cup|
|tamarind||1/2 lemon sized|
|small onion||10 – 15|
|garlic||2 – 3|
|kulambu milagai thool (or sambar powder)||2 tablespoon|
|powdered jaggery||1 teaspoon (optional)|
|mustard seeds||1/2 teaspoon|
|cumin seeds / jeera||1/2 teaspoon|
|chana dal||3/4 teaspoon|
|fenugreek seeds / uluva||1/4 teaspoon|
|dry red chili||2 (broken)|
|asafoetida powder / hing||1/4 teaspoon|
1. Wash and soak tamarind in 1/2 cup hot water for 15 – 20 minutes. Then add one more cup of water and extract thin tamarind juice. Keep it aside.
2. Peel the skin of garlic and small onions, chop it and keep it aside.
3. In another pan, heat 3 tablespoons of gingelly oil (sesame oil ). When hot enough, add sundakkai, and fry till dark browned.
4. In a kadai / pan, heat oil, When hot enough, splutter mustard seeds. Then add fenugreek seeds and saute in medium flame till it becomes golden brown color.
5. Then add cumin seeds, chana dal, dry red chili, curry leaves and hing. Saute till it cumin sizzles.
6. Then add onion and garlic, saute for 2 – 3 minutes. Next add kulumbu podi (or use sambar powder instead). Saute it well.
7. Then add tamarind extract and let it boil for few minutes. Let it boil for few minutes until oil separates and it becomes slightly thick.
8. Once the tamarind boils, the raw smell will go off and the curry will start thickening. Then add sundakkai vathal and let it boil for 5 minutes in low flame. Finally add jaggery and turn off the stove.
9. Serve with rice.
If you find this post useful, I would be happy if you can share it with your friends in google+, facebook or twitter. All you have to do is click the corresponding button given below. This will keep me motivated.
Enjoy cooking and serving