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

Method:

1. If using frozen pearl onions, thaw them.
2. Soak the tamarind in warm water for 5 minutes and then squeeze out the juice.
3. Make about 2 cups of the tamarind extract (You can use the concentrated tamarind paste instead).
4. Peel and finely chop ginger.
5. Chop the tomatoes into tiny pieces (If using fresh tomatoes).
6. Mix the tamarind extract and tomatoes well.
7. Add sambar powder, chilli powder, dhaniya powder, jeera powder, dried coconut, chopped ginger to this extract and let it sit for a while.
8. Heat 1 tsp of oil in a sauce pan, add mustard seeds and asafetida and the fenugreek powder and let the mustard seeds splutter.
9. Add the pearl onions and turmeric and fry the onions on medium heat until golden brown.
10. Add the garlic cloves and let them brown.
11. Add the tamarind extract mixture and salt.
12. Let this mixture boil for about 15 – 20 minutes on medium heat until the raw smell of the masala disappears.
13. 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.
14. Garnish it with chopped cilantro.

Recipe courtesy of Deepa