Garlic onion vetha kuzhambhu

Ingredients

2 nos    - medium size onions
6 nos.   - garlic cloves
2 nos.   - small tomatoes
Curry leaves 3 strands
2 tbs.    - sesame oil
1/2 tsp. - channa dal
1/4 tsp  - fenugreek seeds
2 nos.   -  red chillies
Gooseberry size Tamarind
1 tsp. - jaggery
2 to 3 tsp - sambar powder
1/4 tsp - turmeric powder
Salt to taste

1.  In a pan add 1/2 tbs oil and add 2 tsp of cut onions, peeled and cut garlic, saute till the onions are cooked well.   Add 1/2 cut tomatoes saute till tomato becomes mushy then add 2 strands curry leaves and switch off the flame. After it is cooled grind it to a paste


2.  Soak the tamarind in hot water for 15 mts and squeeze the pulp.

3.  In a pan add rest of the oil and when the oil is hot add mustard (always add mustard to hot oil and fter it splutters immediately the next item should be added to avoid mustard to get burnt).  When the mustard splutters add channa dal, red chillies cut into half and methi seeds. Saute till it becomes golden brown.  Now add rest of the cut onions, 1 string curry leaves and saute for few seconds.   After it is done add turmeric powder and sambar powder depending upon the spice level required.  Saute till the oil leaves side of the pan and then add the tamarind pulp, ground onion, garlic and curry leaves paste  with some water to bring it to the required consistency.  Add salt and jaggery.  Boil it for a while and when the raw smell goes switch off the flame.