1 medium sized onion, sliced
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp tur dal or chana dal
1 sprig curry leaves
3 tsp sambar powder (needless to say you can order from Burst of Taste)
salt to taste
1/4 tsp hing
3.5 cups extract from a lime sized tamarind ball
1/2 tsp date paste
1 tsp brown rice flour
Roast mustard seeds, fenugreek seeds, curry leaves and whichever dal you are using
When mustard splutters and dal turns golden brown, add sliced onions. Sauté till onions turn translucent. Add the tamarind extract. Add sambar powder, salt and hing and boil for 20 minutes or till gravy starts to thicken. Add date paste.
Mix brown rice flour in 1 tsp water to make a thick paste. Add this to the curry and stir continuously till the gravy becomes thick. Turn off flame and transfer to serving bowl. Serve hot with red, brown, black or millet rice or rotis. Enjoy
Roast South Indian rice papads and serve with this dish. It will give it a crunch. As the dish is already spicy, avoid the spicy North Indian papads.
Use tomatoes, brinjals, shallots, okra instead of onions.
Pavakkai Puli Kuzhambu if you make it with bitter gourd and tamarind.
Venthiya Kuzhambu if you make it with methi dana.