Kuzhambu tidbits

Ingredients
Sundakkai
(Dried Turkey Berry)    ¼ cup
Tamarind     1 lemon sized
Small Onions     15 (or 4 medium     sized onions         chopped into         quarters)
Garlic    8 pearls
Sambar Powder     3 tsp
Salt     to taste

Tempering Ingredients
Gingelly Oil         3 tbsp
Mustard Seeds        ½ tsp
Chana Dal        ¾ tsp
Fenugreek seeds        ¼ tsp
Red Chillies        3 nos
Curry Leaves             a small sprig

Method

• Soak tamarind in one cup of hot water and get the thin tamarind extract.
• In a tadka, fry the sundakkai till dark browned.
• In a kadai or pan, heat some oil, add the tempering ingredients, the onions and garlic. Fry for 2 minutes.
• Now add the sambar powder and fry for a minute.
• To this, add tamarind water and let it boil till the oil separates and becomes slightly thick.
• Then add sundakkai vathal and let it boil for a good 5mins in low flame.
• Add salt to taste
• his dish can then be mixed with rice.

— As told to Ikyatha Yerasala