Kara Kozhambu

Ingredients:

1. Pearl onions - 10-15  
2. Tomato - 1 big (cut into small pieces)
3. Brinjal - 2-3 (cut lengthwise) (optional; can also use other vegetables like okra, drumstick)
4. Garlic - 2 cloves (cut lengthwise)
5. Tamarind  -  lemon sized (add about 2 cups of hot water to this and extract the juice)
6. Sesame oil
7. Sambar powder - 1/2 tsp
8. For grinding: Coriander seeds - 3tsp, Fenugreek seeds - 1/2 tsp, Red Chilies - 5-6 (change according your spice tolerance), Fennel seeds - 1 tsp, Urad dal - 2 tsp
9. For tadka: Mustard seeds, curry leaves, asafoetida

Method:

1. In a kadai, heat 1-2 table spoons of sesame oil. Add some curry leaves, pearl onions and garlic cloves.
2. Saute till the onions starts to brown a bit.
3. Meanwhile in a small pan, heat 1 tsp of oil and add the for grinding ingredients and saute till the dal turns golden brown. Cool and grind it along with 3-4 pearl onions and little garlic (from the previous step) into a smooth paste.
4. To the rest of onions in the kadai, add the tomatoes and saute till the tomatoes turn soft and mushy. Add salt to taste.
5. If adding vegetables: Saute it in oil in a separate pan and add sambar powder and add this to the onion tomato mixture.
6. Mix in the tamarind juice and let this come to a boil.
7. Add the ground paste and mix well. Adjust the consistency by adding water if required and boil for about 10 mins in medium flame.
8. Make the tadka in sesame oil with mustard seeds, asafoetida and curry leaves and add it to the kozhambu.
9. Serve hot with rice and paapads!