Vengaya Kuzhambu

Ingredients:
25 Small Onion/Shallots peeled
1 Medium sized Tomato finely chopped
5 Garlic finely Chopped
2 cup thick Tamarind Juice (2 tbs Tamarind extract dissolved in 2 cup water)
2 tbs Sambar powder
1 tsp Mustard seeds
½ tsp Cumin seeds
½ tsp Fenugreek seeds
Few curry leaves
Salt to taste
1 tbs Oil

Preparation:

In a pan, heat oil, mustard, fenugreek, cumin curry leaves and sauté for few minutes.

Add garlic, onion and sauté till the onion turns light brown.  

Add tomatoes and sauté it for few minutes.

Add Sambar powder and sauté it for few minutes.

Add tamarind juice, salt and leave the pan uncovered in medium heat for 10 minutes.

When the curry thickens turn off the heat.  

Serve the curry with hot rice.

(Note: the flavor of the curry will be tastier if we use gingelly/sesame oil for making this curry)