Ingredients

• 1.5 cups - tamarind extract or 1 tbsp tamarind paste
• 10 - shallots, cut in two
• 1/2 - tomato, crushed
• 1/2 tsp - chilli powder
• Salt - to taste
• 3 tbsp - gingili oil
• 1/2 tsp - mustard seeds
• 1/4 tsp - urad dal
• 1/4 tsp - fenugreek seeds
• Few - curry leaves
• To Grind:
• 1 big piece - dry ginger
• 1 tsp - cumin seeds
• 1 tsp - peppercorns
• 2 tsp - coriander seeds

How to Make Sukku Kuzhambu-Dry Ginger Gravy

• Dry roast all the ingredients given in the list 'To grind' until they turn golden brown.
• Keep aside to cool.
• Once cool, grind into a fine powder.
• If you are using tamarind paste, add enough water to make it into tamarind juice.
• Heat the gingili oil, add the mustard seeds, urad dal, fenugreek seeds and curry leaves.
• Fry everything until they turn brown.
• Add the shallots and chopped tomatoes, and saute until they turn translucent.
• Meanwhile, add the prepared powder, chilli powder and salt to the tamarind extract.
• Add this spiced tamarind extract to the cooking vegetables and let them cook in medium flame for few minutes until the oil is separated.
• Remove from heat and serve hot with rice.
• Recipe courtesy: Priya Easy N Tasty Recipe