Name: Chettinad Vengaya Poondu Kuzhambu recipe by Karthika Gopalakrishnan at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: Oil - 3 tablespoon; Mustard Seeds / Kaduku - 1 teaspoon; Asafoetida / Hing - a pinch; Curry Leaves handful; Shallots /Sambar Onion - 10 peeled; Garlic - 20 cloves peeled; Tomato 1 large chopped finely; Tamarind - gooseberry size; Salt required; sugar 1/2 teaspoon; For Roasting & Grinding:; Coriander Seeds / Malli - 2 tablespoon; Dry Red Chilies - 5 to 7; Chana Dal / Kadalai Paruppu - 1 tablespoon; Cumin Seeds / Jeerakam - 1 teaspoon; Black Pepper - 1 teaspoon; Fenugreek/Vendhayam -1/2 teaspoon; oil - 1 teaspoon

Ingredients Serving: 3

Oil - 3 tablespoon
Mustard Seeds / Kaduku - 1 teaspoon
Asafoetida / Hing - a pinch
Curry Leaves handful
Shallots /Sambar Onion - 10 peeled
Garlic - 20 cloves peeled
Tomato 1 large chopped finely
Tamarind - gooseberry size
Salt required
sugar 1/2 teaspoon
For Roasting & Grinding:
Coriander Seeds / Malli - 2 tablespoon
Dry Red Chilies - 5 to 7
Chana Dal / Kadalai Paruppu - 1 tablespoon
Cumin Seeds / Jeerakam - 1 teaspoon
Black Pepper - 1 teaspoon
Fenugreek/Vendhayam -1/2 teaspoon
oil - 1 teaspoon

Instructions

Soak Tamarind in water for 15 minutes. Squeeze the pulp and extract tamarind juice out of it.
2.	Heat a tsp of oil in a small pan and roast all the ingredients over medium heat until the channa dal turns golden brown and nice aroma comes out of it. Cool down and grind into a smooth paste in a mixer.
Heat oil in a kadai. Add mustard seeds. Once the seeds pops out, add curry leaves, hing and saute for a minute.
Add peeled small onions and garlic. Let them cook for 6 – 7 minutes until the onions become transparent. Add chopped tomatoes and cook until mushy.
Add the ground masala and required Salt. Cook until the raw smell leaves away.
Add tamarind extract and required amount of water.
Add a pinch of sugar/jaggery and mix well.
Serve with hot rice and enjoy the flavorful delicious curry. Don’t forget to try this curry with Pappad.Cook over medium heat until oil separates out.

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