CHETTINAD KARA KUZHAMBU WITH SHALLOTS

CHETTINAD KARA KUZHAMBU WITH SHALLOTS



Ingredients:

½ cup peeled small shallots
1/3 cup peeled garlic
1 lime sized tamarind
1 tbs red chillie powder
2 tsp sambar powder
¼ tsp pepper powder
¼ tsp tumeric powder
Salt to taste
A generous pinch of jaggery

To Temper:
2 tbs gingelly oil
¾ tsp mustard seeds
1 tsp urad dal
½ tsp funugreek seeds
1 tsp aniseeds seeds
1 sprig curry leaves
A pinch of asafoetida

Method:

Soak the tamarind in 3 cups of water. Squeeze out the juice.
Heat a wok with 2 tbs of gingelly oil.
Add in the ingredients to temper, let them splutter well.
Add in the onions and garlic, saute nicely.

Add in the sambar powder, red chillie powder, and tumeric.
Stir fry well with the onions and garlic.
Add in the tamarind water, and salt. Mix well.
Let the gravy boil nicely for about 3 minutes.

Now reduce the flame and let the gravy simmer, till oil separates.
The gravy would be thick by now, add in the jaggery and pepper powder.
Let it come to a boil and remove.

NOTE: Sorry my garlic pips look huge.