This is an easy kuzhambu/ gravy for rice made by first frying the onion vadagam and then making the spice-tamarind water to boil in it.It is tasty,spicy and little sweeter ( by the adding of jaggery) and taste great with hot steamed rice.It can also be used as side dish for idli/dosa.
Cooking time: under 30 mins
Serves: 2 to 3
- Oil- 3 tsp
- mustard seeds-1 tsp
- Methi seeds-1\4 tsp
- Shallots/small onions-6,halved,
- garlic-3 cloves
- curry leaves-few
- Onion vadagam- 4 or 5
- tomato-1 small sized,choppeed
- Red chilly powder- 1 n 1\2 tsp
- Coriander powder -1 n 1\2 tsp
- turmeric powder-1\2 tsp
- jaggery-a small piece
- tamarind-small lemon size(optional)
- salt to taste
1.Soak tamarind in 1\2 cup water for 10 mins and extract juice.
2.Heat oil in a pan ( i used my earthen ware),pop out mustard and methi.Then add the vadagam and fry for few minutes followed by garlic and small onion.
3.Then add in tomato,saute till it becomes mushy.Add in all dry powders saute few seconds then add 1\2 cup water.
4.Pour the extracted tamarind juice ,check for salt and spice and add accordingly.
5.Lastly add the jaggery and switch off when it becomes little thick.
Serve for hot steamed rice.
1.Instead of all the dry powders you can use kuzlambu millagai podi or sambar powder.
2.If you don't prefer sweet taste then avoid adding jaggery.
3.Be careful while adding salt since the vadagam also has salt in it.