Hot and Sour Onion - Tamarind Curry | கார சார வெங்காய புளிக் குழம்பு | Kaara Saara Vengaya Puli Kuzhambu

Ingredients :

Shallots \ Small Onion - 1 cup \ 200 gm (chopped) Tamarind Water - 1 and 1/2cup (2" ball size) Tomato - 1 no (chopped) Green Chili - 2 no (cut into two) Red Chili Powder - 1 and 1/2 tsp Coriander Powder - 1 tsp Turmeric Powder - 1/4 tsp Coconut Paste - 2 tbsp Curry Leaves - 2 stk Gingelly Oil - 2 tbsp Salt to taste. To Temper : Mustard Seeds - 1/4 tsp Urad Dal / Black Gram (skinless) - 1/4 tsp Fenugreek - 1/2 tsp

Method :

Steps To Make Home-made Tamarind Water : Tamarind - 2" ball size Water - 1 and 1/2 cup Roughly tear the tamarind (2" ball size) into small pieces. In a bowl, soak the tamarind for about half an hour to one hour with 1/2 cup of water. Using hand squeeze the soaked tamarind to release its pulp. Filter the water and keep aside. Again squeeze the tamarind pulp with remaining water (1 cup) to release its excess pulp. Again filter the water and discard the pulp. Ready to use.

Steps To Make Onion - Tamarind Curry : Temper mustard seeds and urad dal in hot oil, after splutter add fenugreek, onion and curry leaves, saute until the onion becomes slightly golden brown colour. Add tomato and green chili, saute until the tomato becomes tender.

Add red chili powder, coriander seeds powder, turmeric powder and coconut paste, saute until its raw smell leaves. Finally add tamarind water and required salt, cook for 10 to 15min in simmer or until in a little thick consistency and ready to serve.

Serving Suggestion : Serve with Egg Omelette or Green.