Poondu kuzhambu Chettinad style

Ingredients

Serves 5 to 6

List 1

Garlic - 2 whole bulbs peeled

Pearl Onion - 15 to 20 peeled and sliced into half

Tomatoes - 2 nos

Tamarind paste - 2 tsp

Coriander powder - 3 tsp heaped

Chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Sugar - 1/2 tsp

Mustard - 1 tsp

Fenugreek - 1/2 tsp

Fennel - 1 tsp

Curry leaves - 10 to 15 leaves

Gingelly oil - 1 tbs

Salt to taste

List 2

Urad dal - 1/2 tsp

Bengal gram dal - 1/2 tsp

Tuvar dal - 1/2 tsp

Pepper corns - 1/4 tsp

Coriander seeds - 2 tbs

Fennel seed - 1 tsp

Cumin seeds - 2 tsp

Fenugreek - 1/4 tsp

Dry red chilly - 3 nos

Raw rice - 2 tsp

For Kuzhambu Powder

Heat a pan and add all the ingredients in List 2 one by one in the given order, keep in medium heat and roast all the ingredients until you get the aroma ( do not burn them). Turn off the heat. Let it cool and make a fine powder.

Heat oil in a kadai. Add sliced pearl onions and saute for few seconds. Then add the garlic, keep it in medium heat and saute for 2 to 3 mins (do not burn the garlic). After that add the chopped tomatoes with little salt and stir well. Let it cook, meanwhile mix tamarind paste, coriander powder, chilli powder, turmeric powder, 2 1/2 tsp freshly ground kuzhambu powder and salt to taste in 3 to 4 cups of water. Once tomatoes are mushy, pour the tamarind water and mix well. Increase the heat to high and let it boil. When it starts to boil, add sugar, mix well and decrease the heat to medium. Close it with lid and let it cook until you see oil on top. Season it with mustard, fenugreek, fennel and curry leaves. If you need a thicker consistency continue to cook for 10 to 15 mins in medium heat, by stirring it occasionally. Goes well with rice, idli and dosa.

Note: Store the excess Kuzhambu powder in a air tight container and refrigerate it for future use.