Ingredients

• 1 cup - Pearl Onions
• 1/2 cup) - Roma Tomatoes (or Canned Crushed Tomatoes)
• 1 - lemon sized Tamarind(or 1 big tsp tamarind paste)
• 1 inch piece - Ginger
• 4 cloves - Garlic
• 1/2 tsp - Dhaniya powder
• 1/2 tsp - Jeera Powder
• 2 tsp - Dried Coconut
• 1/4 tsp - Garam Masala
• 1/4 tsp - Turmeric
• 1 tsp - Mustard
• 1/4 tsp - Asafoetida
• 1/4 tsp - Fenugreek seeds (optional)
• Cilantro for garnishing
• 1 tbsp - Sambar powder
• 1/2 tsp - Chilli powder
• 1 tsp - Rice Flour
• Salt to taste

How to Make Kutti Vengaaya Kaara kuzhambu

• If using frozen pearl onions, thaw them.
• Soak the tamarind in warm water for 5 minutes and then squeeze out the juice.
• Make about 2 cups of the tamarind extract (You can use the concentrated tamarind paste instead).
• Peel and finely chop ginger.
• Chop the tomatoes into tiny pieces (If using fresh tomatoes).
• Mix the tamarind extract and tomatoes well.
• Add sambar powder, chilli powder, dhaniya powder, jeera powder, dried coconut, chopped ginger to this extract and let it sit for a while.
• Heat 1 tsp of oil in a sauce pan, add mustard seeds and asafetida and the fenugreek powder and let the mustard seeds splutter.
• Add the pearl onions and turmeric and fry the onions on medium heat until golden brown.
• Add the garlic cloves and let them brown.
• Add the tamarind extract mixture and salt.
• Let this mixture boil for about 15 - 20 minutes on medium heat until the raw smell of the masala disappears.
• If the Kuzhambu is little watery you can mix the rice flour with about 1/4 cup water and add this to the Kuzhambu and let it boil for 5 minutes, until it thickens.
• Garnish it with chopped cilantro.