POONDU KUZHAMBHU

Ingredients:

Garlic	14
Small onions	8
Tomato	½
Mustard seeds	1tsp
Fenugreek seeds	½ tsp
Redchilli	2
Tamrind pulp	1 cup
Jaggery	Little
Gingerly oil	4tbl
Curry leaves	10-12

Roast&Grind

Jeera	1tsp
Peppercorns	1tsp
Corriander seeds	1tsp
Channa dal	1tsp
Garlic	1
Small onion	2
Tomato	½

Method:

• Take a 1 tbl of oil  add all the items in roast&grind  list ,sauté it and grind into a fine paste.
• In a same kadai take little more oil, add mustard seeds when it splutters add fenugreek seeds ,redchillis,curry leaves  ,then add garlic when it becomes little golden add small onions  and tomato.
• Saute well  for 2 mins and then add tamrind pulp   add turmeric powder and bring it to boil.
• When it started boil well  add the grind paste and salt and stir it well .
• Now boil the gravy well keeping in low flame till oil seperates .
• Add  jaggery  at the end ,it enhances the tangy taste.

Note:

• It can be  stored and use  for a week.
• It tastes so good on next day.

Serves- 4