VENGAYA URUKKAI

Ingredients:

300 grms shallots
5 tsp jiggery
4 tsp chillie powder
¼ cup gingelly oil
1 orange size tamarind
1 tsp mustard seeds
1 sprig curry leaves
Salt to taste

To Dry Roast And Powder:
½ tsp fenugreek seeds
½ tsp cumin seeds
¼ tsp asafoetida

Method:

Clean and chop fine the shallots.
Extract the juice from the tamarind, using 2 cups of water
Dry roast and powder the ingredients.

Heat a wok with the oil, add in the mustard seeds.
Let it splutter, add in the curry leaves.
Add in also the chopped shallots. Sauté well.
Let the onions turn limp, add in the chillie powder,
Jiggery, salt, and the tamarind juice.

Boil every thing in low fire till it becomes thick in consistency.
Check and keep stirring, while it becomes thick.
Add in the powdered masala and mix well.
Cook for another minute. The oil should float on top.
Remove, cool and bottle.