Ingredients

• 10 to 15 - sambar onion (pearl onion)
• 8 to 10 - garlic flakes
• 1 - tomato (medium size)
• Tamarind, lemon size
• 1/4 tsp - turmeric powder
• 2 tsp - salt or as per taste
• To grind:
• 5 to 6 - red chillies
• 1 tsp - coriander seeds
• 1/2 tsp - black pepper
• 1 tsp - jeera
• 1/2 tsp - fenugreek seeds
• 1 tsp - khus khus
• Fresh ginger - a small piece (2 inch)
• For seasoning:
• 1 tbsp - oil
• 1/2 tsp - mustard
• 1 tsp - urad dal
• 1/2 tsp - asafetida powder
• Curry leaves - a few

How to Make Garlic Onion Kara Kuzhambu

• Soak tamarind in water and extract two cups of thick tamarind juice.
• Peel the onion and garlic.
• Chop tomato finely.
• In a kadai put one tsp of oil and fry separately red chillies, coriander seeds, pepper, jeera, fenugreek seeds, khus khus and ginger.
• Cool and grind it to a fine paste.
• In a thick bottomed kadai, put the oil and when it is hot add mustard.
• When it pops up add urad dal and fry till it becomes light brown.
• Add asafoetida powder, curry leaves, onion and garlic flakes and fry for a while.
• Then add chopped tomato, turmeric power, salt and fry till it mashes well.
• Then add the ground paste and mix well.
• Add required water and make it semi liquid.
• Close with lid and bring to boil.
• When it starts boiling, add tamarind water and stir well.
• Allow to boil till it is slightly thick.
• Recipe Courtesy: Kamala's Corner
• Recipe Courtesy: Kamala's Corner