Ingredients:
Onions – 1/2 cup, finely chopped
Tomatoes – 1/2 cup, chopped
Turmeric Powder – 1/4 tsp
Sambar Powder – 1 tsp
Black Peper – 1/2 tsp
Cumin Powder – 1/2 tsp
Tomato Puree – 1/4 cup
Garlic Cloves – 2, crushed
Salt – 1/2 tsp
Fresh Coriander Leaves – 2 tblsp, minced
For the Tempering:
Oil – 2 tblsp
Asafoetida Powder – 1/8 tsp
Curry leaves – 4
Dried Red Chilli – 1
Fenugreek Seeds – 1/4 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 asafoetida powder, curry leaves and red chilli.
3. Stir for a moment and add the remaining tempering ingredients.
4. Fry over medium heat, till mustard seeds splutter and the dal is golden, for about 30 seconds.
5. Add the onions and tomatoes and saute for a couple of minutes.
6. Sprinkle in the spice powders and mix well.
7. Add the tomato puree with 2 cups of warm water.
8. Simmer over medium heat.
9. When the kuzhambu comes to a boil add the garlic, salt and coriander leaves.
10. Simmer for a few minutes for the flavours to blend.
11. Serve with cooked rice.
