Learnt this recipe from my SIL.Its very tangy and tasty curry goes well with steamed rice ,Served with any curry or thuvaiyal or sutta appalam.
Preparation Time - 15 mins
Cooking Time -20-25 mins
Serves - 6
Tamarind - 1 Lemon size ball
Pearl onions - 15 nos
Garlic Pods - 10
Tomato - 2 small
Sambar Powder - 2 tspn
Kuzhambu Milaga Powder - 1 1/2 tspn
Dried Manathakkali Vathal /Black night shades - 1 hand fistful
Jaggery - a small blueberry size
Salt - To taste
Grated Coconut - 2 Tbspn
Poppy Seeds - 1 tspn
Gingelly oil - 1/4 cup
Fenugreek seeds -1/4 tspn
Mustard Seeds - 1/2 tspn
Urad Dal - 1/2 tspn
Cumin Seeds - 1/4 tspn
Toor dal - 1 tspn
Curry leaves -2 sprig
Hing - 1/2 tspn
*Grind the coconut and poppy seeds to a very smooth paste.
*Grind 1 tomato to a coarse paste without adding water.
*Soak the tamarind in hot water & extract 2 cups of tamarind water.
*In this water add ground tomato paste+sambar pdr+kuzhambu milagai pdr+salt and mix well.
*Serve with hot rice & Sutta Appalam..Its Divine combo..
*Its can be stored upto 1 week at room temperature.
*It also goes well with Idli & Dosa.
*Try to use pearl onion & gingelly oil for authentic taste.
*Instead of Manathakkali vathal you can replace with dried turkey berry vathal (sundakkai vathal) / any other dried vathal / Drumstick / Brinjal etc..
*Dont skip the jaggery,it enhances the taste.
*Here i used storebought sambar pdr & homemade kuzhambu milagai pdr.
*Instead of kuzhambu milagai pdr you can replace with red chilly pdr & dhania pdr.