vatha kulambu(hotel style)

Ingredients:

Tamarind - one big lemon size
Small onion - 1/2 cup (peeled)
Garlic - 6
Coriander seeds - 1 1/2 tbsp
Urad dhal (ulutham paruppu) - 1 tbsp
Cumin seeds - 1/4 tbsp
Turmeric powder - 1/4 tbsp
Fenugreek ( vendhayam) - 1/2 tbsp
Asafoetida ( Perungayam) - a pinch
Black pepper ( Milagu) - 1/4 tbsp
Venghaya vadagam - 8
moore milagaai - 2
Mustard seeds
Curry leaves
Salt
Sesame oil

Preparation Method :

1. Soak the tamarind in warm water for 15 min.
2. Peel small onion and garlic. If they are bigger in size cut them to medium size.
3. Place a heavy pan on the stove and pour little oil in it. Now fry Venghaya

vadagam , moore milagaai till they are dark brown in color. Now keep the moore
milagaai aside.
4. Now add coriander seeds, urad dhal, black pepper, cumin, red chilli to the kadai.
Fry it till it a nice aroma comes. Finally add fenugreek. Allow the content to cool
down.
5. Put all the content in a mixer jar and add the fried venghaya vadagam along with it
and grind it to a fine powder. Venghaya vadagam usually gives a nice aroma and
thick consistency to the dish.
6. Make a thick extract from the soaked tamarind. Add 3 tbsp of oil to the kadai and add onions and garlic to it. Let it fry for 5 mins. Now add the tamarind extract to it.
7. Add asafoetida to the extract. When the content starts to boil add little turmeric
powder to it. Add the grinded powder to it.
8. Finally add salt. Fry mustard seeds and curry leaves and add it to the kulambu
along with the fried moore milagaai.