Chettinad Onion Kulambu, Vengaya Kulambu

Step 1

Add garlic, cumin seeds, fenugreek seeds, fennel seeds, toor dal coriander seeds, whole red chilli in a pan and cook for a couple of more minutes till a nice aroma emanates from it.

Step 2

Switch off the flame and allow it to cool.  Transfer to a mixie jar and add the coconut and small onions.

Step 3

Add some water and blend to make a paste.

Step 4

Heat oil and add mustard seeds, curry leaves, garlic and dry chili. Fry till the mustard seeds splutter.

Step 5

Add the onions. Fry till the onions change their color.

Step 6

Throw in the tomatoes now. Cook till the tomatoes are soft and pulpy.

Step 7

Throw in the turmeric powder, salt and the blend paste.

Step 8

Add the tamarind paste and stir well to dissolve. Add required amount of water.

Step 9

Bring it to a boil. Cook on low flame for 5 more minutes.

Step 10

Remove from stove and serve hot with some plain rice and papad.