Ingredients:
Tamarind paste - 3 tbsp
Garlic - 2 nos
Methi seeds - 1 tbsp
Tomato - 4 nos
Shallots - 8 nos
Curry leaves - few
Vatral Kuzhambu powder - 3 tbsp
Turmeric powder - 1 tsp
Sesame oil - 1/4 cup
Salt to taste
Water - 2 cups
Method:
Heat 1/2 of the oil in a pan. Add the methi seeds and garlic pods and shallots and fry till they become soft. Chop the curry leaves and tomatoes finely. Add both to the pan along with turmeric powder. Mix well and reduce the flame. Cover and cook till the tomatoes get half cooked.
Mix the tamarind paste with 2 cups of water. Add vatral kuzhambu powder, salt remaining gingely oil and tamarind water and bring it to a boil. When the gravy is thick add 1 tbsp of sesame oil/gingely oil and turn off the heat.
Variations:
Grind 1/4 cup of coconut with a spoon of pepper and add it to the gravy. This can be substituted in the place of 2 tbsp of vatral kuzhambu powder. Add just 1 tbsp.
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