Ingredients:
Onions – 1/2 cup, finely chopped
Tomatoes – 1/2 cup, chopped
Garlic Cloves – 1/2 cup, kept whole
Turmeric Powder – 1/2 tsp
Sambar Powder – 2 tsp
Tamarind Paste – 1/2 tsp
Salt – 1/2 tsp
Tomato Puree – 1 cup
Fresh Coriander Leaves – 1/2 cup, minced
For Tempering:
Oil – 3 tblsp
Asafoetida Powder – 1/8 tsp
Curry Leaves – 4
Fenugreek Seeds – 1/2 tsp
Black Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Method:
1. Put the oil in a pan over medium heat.
2. When the oil is hot add the remaining tempering ingredients.
3. Fry over medium heat, till mustard seeds splutter and the dal is golden, for about 30 seconds.
4. Add the onions, tomatoes and garlic.
5. Stir-fry for a minute.
6. Sprinkle in turmeric powder and mix well.
7. Cook covered over low-medium heat for about 3-4 minutes till onions are translucent.
8. Add sambar powder, tamarind paste, salt and 1 cup of warm water.
9. Mix all the ingredients thoroughly while cooking over medium heat.
10. Stir in tomato puree and coriander leaves.
11. Continue to cook covered till garlic is tender.
12. If the kuzhambu becomes too thick add 1 cup of water.
13. Simmer for a few minutes and serve warm.
