This is another version of Vendhaya kuzhambu, different compared to the previous one as we just grind only coconut and use all other ingredients as whole. It can be prepared in 20 minutes and this quantity would serve 5.
1. Onion - 1 big
2. Tomato - 2 medium sized
3. Garlic - 15 pods
4. Mustard Seeds - 1 tablespoon
5. Cumin Seeds - 1 tablespoon
6. Channa dhal - 1 tablespoon
7. Urud dhal - 1 tablespoon
8. Curry leaves - 5
9. Fenugreek/methi seeds (Vendhayam) - 1 tablespoon
10. Oil - 3 tablespoon
11. Salt to taste
12. Red chilli powder - 1 tablespoon
13. Coriander powder - 2 tablespoon
14. Tamarind - 1/2 cup of tamarind extract or 2 teaspoon of tamarind paste
15. Grated coconut - 3 tablespoon
1. Heat oil in pan and add mustard seeds. When it splutters, add cumin seeds, fry for a while and them add channa dhal and urud dhal and curry leaves and fry well.
2. Add methi seeds and fry well. Dont over fry it as the dish will taste bitter.
3. Add onions and garlics and cook until onion turns golden brown and garlics become translucent. Add tomatoes and mix well.
4. Now add turmeric powder, red chilly powder, coriander powder, salt and cook it for another 1 - 2 minutes.
5. Add the tamarind paste and 2 cups of water and bring it to boil in low flame for 10 minutes and stir the mixture occasionally.
6. Grind the grated coconut to paste and add it to the boiling mixture and cook for another 5 minutes in low flame and the dish is ready to serve.
This dish goes well with rice/idli/dosa