Venthaya Kuzhambu

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 Ingredients
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Sundaikkai Vatral - 10 - 12 of them

Sambar Onion - 100 gm

Tomato - 1 finely chopped

Tumeric Powder - 1/2 tsp

Hing - a pinch
Curry leaves
Mustard
Tamarind - lemon size soaked in water

For the Masala :

Fenugreek seeds - 1 tbsp
Cumin Seeds - 1/4 tsp
Thoor dhal ( Red gram ) - 2 tbsp
Dry chilli - 2 to 3
Shredded Coconut

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Method
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1. Fry all the ingredients in the masala one by one in oil and make a paste of them. Deep fry the sundaikkai vatral and keep aside.
2. Heat the kadai , add oil.
3. When the oil is hot , add the mustard seeds , hing , curry leaves
4. Add the onions n fry them to golden brown
5. Add the tomatoes and fry them until they turn tender
6. add the tamarind juice , salt and allow it to boil
7. Add the ground masala to the kadai and boil until the gravy is fully done.
8. Finally add the fried vatral nad the gravy is ready .