I had been wondering why on earth I had not posted this everyday recipe that my mom used to make. It has been an eternal favourite of mine since the day I have had it with Alu Fry. I remember when we were little, my sister D would want this everyday. Mom would keep it special over the weekend and she would have it with a side, with curd rice and every other dish possible. In my opinion, this gravy gets redolent with flavour and aroma at least a day after it has been prepared. There is no great secret recipe or ingredient….only small little things that have to be kept in mind, added a little ahead or later. Here is my recipe for the same.
1/2 of a Big Onion or 1 Medium sized red onion.
1 1/2 cups of Tamarind Water extract.
1 1/2 spoons of Sambar Powder.
1 Spoon of Ghee.
1 Spoon of Rice Flour diluted in 1/3 cup of water.
- Keep all the ingredients ready before preparation. Chop the onions in to fine pieces.
- Toss a kadai on the stove, and add a spoon of ghee/oil. When hot, add mustard, curry leaves, 2-3 somph, and immediately the chopped onions.
- Allow to saute well and when beginning to turn light brown, add the sambar powder.
- Roughly saute for a few minutes and then add the prepared tamarind water extract.
- Add salt, turmeric, a little more curry leaves and allow to boil and reduce. Keep it on medium flame.
- When the water content is reduced to at least half, add the rice flour dissolved in water and mix well.
- Keep for a couple more minutes and switch off. Garnish with chopped cilantro and serve.
Serving Suggestion: Onion Vethakuzhambu & Alu Fry.