Poondu Kuzhambhu

Call this poondu kuzhambhu (or) vengaya kuzhambhu (or) vendhaya kuzhambhu since this kuzhambhu contains all these three as main ingredients. This can be named any one of the three varieties depending upon which of the three ingredients is added in additional quantities.

Ingredients

Gingelly oil - 3 sp
Fenugreek seeds (vendhayam) - 1/2 sp
Garlic - 1 handful (each pod cut into half )
Small onions - 1 handful (each onion cut into half)
Tamarind - 1 1/2 pods
Coconut - 1/4 of a whole coconut
Red chillies - 2
Cumin - 1/4 sp
Big onion - 1/2 (or) equivalent small onions
Coriander powder - 1 sp
Red chilli powder - 1/2 sp
Turmeric powder - 1/4 sp
Salt - To taste
Tomato - 1 / 2
Seasoning:
Oil - 3 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Onion - 2 sp
Curry leaves - 10 Nos.

Method

1. Grind coconut, red chillies and cumin to a fine paste along with necessary water.
2. To this, add big onion and grind to a fine paste.
3. Soak tamarind in hot water for 10 min and extract tamarind juice.
4. Heat gingelly oil in a pan.When the oil is hot, add fenugreek seeds.
5. When the fenugreek seeds start to splutter, add the garlic & small onions and fry this in a medium heat.
6. When the garlic & onions start to brown, add the grind masala, tamarind extract, the masala powders,salt and tomato (cut into four) along with necessary water to cook the masala.
7. When the kuzhambhu is 3/4th done, do the seasoning and add to the kuzhambhu.
8. Let this simmer for about 5 - 10 min in a low heat till the required consistency is reached.
9. Serve with white rice. Can also be taken with idli / dosa occasionally.

Frying the garlic & onions till they start to brown

Note

1. The more the garlic & small onions are fried in the oil, the more tastier will be the kuzhambhu.
2. Never brown the garlic and onions.
3. The small onions can be replaced by equal quantity of big onion...but the kuzhambhu may taste a bit sweet because of the big onion.