Ingredients
1/2 tsp Gingerly oil
1/4 tsp mustard
1 spring curry leaves
pinch of fenugreek seeds
20 shallots
10 garlic cloves , crushed
1 medium tomato, cut it into small size
1/4 tsp turmeric
1/2 tsp chili powder
1/2 cup water
1/2 tsp salt
1+3/4 tsp ,Roasted fenugreek powder
1/4 tsp roasted rice flour
2 tsp thick tamarind syrup
Preparation
Take pan, add oil , mustard, fenugreek seeds,curry leaves, garlic,shallots and fry them for 2 minutes. Add tomato, turmeric, chili powder and salt and mix them for 2 minutes. Afterwards add tamarind syrup,water and wait for it to be boiled. Then add the roasted fenugreek and rice powders and mix them well, then close the lid and cook for ~4 -5 minutes in medium flame. Switch off the flame once you see the oil is separated from the kuzhambu.