KAARA KULAMBU

Ingredients:
1 tbs gingelly oil
½ cup garlic pips sliced into halves
½ cup shallots cut into halves
1 tbs coriander powder
½ tsp turmeric powder
1 tbs chillie powder
1 lime sized tamarind
Salt-to taste

To Season:
1 tbs gingelly oil
¼ tsp asafoetida powder
½ tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
½ tsp fenugreek seeds
1 sprig curry leaves
Curry leaves-a sprig

Method:
1. Soak tamarind in half a cup of warm water and extract juice as thick as possible
.Keep aside.

2. Heat oil in a thick bottomed pot. Sauté garlic and onions till they turn golden brown, say for about half a minute
. Add tamarind extract followed by the 3 powders.
Mix well to avoid any lumps. Add salt. Bring this to a boil and reduce flame to simmer till it reduces to a semi-thick paste.


3. In a separate pan , heat oil, season with mustard seeds, urad, channa dal,
And fenugreek seeds. and add in curry leaves. Pour over to the kulambu bring to another boil, mix well and remove from fire.