Poondu Kuzhambu

This is one of the keeper recipes....I swear!!!! It goes along well with paruppu thuvayal and appalam. Do give it a try... you'll relish it.

You will need..........

Garlic - 3 (full bulbs)

Shallots - a handful

Tamarind extract - from small lemon sized tamarind

Sambhar powder - 2 tsp

Tumeric powder - 1/2 tsp

Pepper powder - 1/2 tsp

Curry leaves - 2 sprigs

Tuvar dhal - 1 tsp

Jeera - 1 tsp

Mustard - 1 tsp

Urad dhal - 1 tsp

Fenugreek seeds - 1/2 tsp

Oil - 2 tsp

Salt to taste

Get going..........

1. Heat a thick bottomed vessel with oil. 
2. Temper it with curry leaves, mustard, urad, jeera and toor dhal.
3. Add Fenugreek seeds at the end.
4. Now throw in the onions and garlic. Saute till the onions turn translucent.
5. Add in the tamarind juice, sambhar powder, turmeric powder and salt.
6. Bring it to boil by adding enough water.
7. Simmer it for about 15-20 mins until the gravy reaches the desired thick consistency.
8. Add in the pepper powder and switch it off.

Have it with steaming rice and pappad!!!!!!!!!!!!!!!!!!!!!

Notes:

- You can add in a tsp of jaggery for a more heavenly spell.

- Don't comprise the shallots with big onions..... then you will have to compromise on the taste as well.

- You can avoid pepper powder if you not interested in high spicyness.