Ingredients

• Onion (finely chopped) -3/4 cup
• Coconut (grated) - 2 tbsps
• Fenugreek - 1.5 tsps
• Chilli powder - 1/2 tsp
• Tamarind - size of lemon
• Turmeric powder - 1/2 tsp
• Coriander powder - 1 tbsp
• Cumin - 1/2 tbsp
• Red chillies - 5
• Curry leaves - 1 sprig
• Oil as required
• Salt to taste

How to Make Venthayam Kulambu

• Heat 2 tbsps of oil in a pan and add the red chillies, coriander powder, turmeric, cumin, fenugreek. Fry gently.
• Then add half of the chopped onions and fry for 5 mins.
• Now grind the ingredients in the pan with grated coconut to a fine paste.
• Soak the tamarind in water and extract the juice.
• Place the pan back on the stove, add rest of the chopped onion, curry leaves and 1/2 tsp fenugreek. Fry it gently.
• Now add the ground paste, turmeric powder and tamarind juice.
• Add salt to taste.
• Allow it to boil until it thickens.
• Serve hot with idlis or rice.