Vendhaya Kolambu (Fenugreek Curry)

Ingredients:
Peeled and finely chopped Small onions – ½ cup
Curry vadam – ¼ cup
Tamarind pulp – 2 tsp
Red chilly powder – ½ tsp
Turmeric powder – ½ tsp
Curry leaves – 1 sprig
Salt to taste

For seasoning:
Oil – 2 tbsp
Fenugreek seeds – ¼ tsp

Grind together:
Coriander seeds – 1 tbsp
Cumin seeds – ¼ tsp
Dry red chillies – 5
Fenugreek seeds – 1 tsp
Fresh grated coconut – 2 tbsp

Heat 1 tsp oil in a pan and fry red chillies, coriander and cumin. Add fenugreek and coconut at the end and fry without browning. Then grind coarsely with some water.

Method of Preparation:
• Heat oil in a frying pan and add the fenugreek and curry vadam.
• Fry for a few minutes.
• Add onion, curry leaves and fry till onion turns golden brown.
• Add the chilly powder along with the ground paste and fry till a nice aroma arises from the curry.
• Pour the tamarind pulp and boil with salt and turmeric powder.
• When the curry thicken remove from fire.
• Serve with idli, dosa or rice.