yennai kathirikai kuzhambhu

Ingredients :

Tamarind paste -- 1/2 cup

sambhar onions - 1 cup (finely chopped)

garlic -- 1 cup

tomatoes -- 2 (finely chopped)

kathirikai - 5 or 6 ( cut only in the centre)

grated coconut -- 1/4 cup

chilly powder -- 4 tsp

coriander powder -- 4 tsp

turmeric powder -- 1 tsp

curry leaves -- a few

salt -- to taste

oil -- 1 cup

water -- 2 cups

kurry vadagam -- 1 tsp

or

mustard seeds - 1 tsp

cumin seeds - 1/2 tsp

asafoetida - a little

fenugreek seeds - 1/4 tsp

Method :

Heat oil in a thick-bottomed vessel , add kurry vadagam .

Instead of that use mustard seeds, cumin seeds, fenugreek seeds, asafoetida.

When the seeds splutter , reduce the heat and add onions , garlics , tomatoes and kathirikai one by one and stir-fry for 5 minutes .

Add water, tamarind paste , chilly powder, coriander powder, turmeric powder and salt and cover and simmer for 10 minutes.

In the mean time grind the coconut into a fine paste.

After 10 minutes add the coconut paste and curry leaves and simmer for

another 10 minutes. The excess oil released from the kuzhambhu , stop the

flame and transfer the kuzhambhu into a bowl.

Serve hot with rice .