Ingredients:
Garlic – 5 cloves
Curry Leaves – 1 cup
Fenugreek (Vendhayam) – 1 tsp
Mustard Seeds – 1/2 tsp
Dry Red Chillies – 4
Sambar Onions – 1 cup
Tomato – 1, chopped
Coriander Powder – 1 tsp
Oil – 1 tblsp
Tamarind Extract- 1 cup
Salt as per taste
Method:
1. Heat 1/2 tsp oil in a pan over medium flame.
2. Add curry leaves and dry chillies.
3. Stir-fry for 30 to 45 seconds.
4. Remove and grind together to a coarse powder (or add a little water to make a coarse paste).
5. Add the remaining oil to the pan.
6. Stir-fry mustard seeds, fenugreek and add garlic, tomatoes and onions.
7. Cook for a few minutes and pour the tamarind extract.
8. Add the ground curry leaves mixture and salt.
9. Stir and mix well.
10. Bring to a boil.
11. Just before removing, add coriander powder and mix.
12. Serve hot with rice.
