Venthaya Kuzhambu (Methi gravy)

Ingredients:

For roasting:

• Chenna dal - 2 tbsp
• Urad dal - 1 tsp
• Red chillis - 5no
• Green chilis - 2no
• Curry leaves - 1 strand
• Coriander seeds - 1 tsp
• Rice - 1 tsp
• Asfoetida - a pinch
• Onion (chopped) - 1no
• Coconut - 1 cup
• Fried chenna dal - 2tbsp

For tempering:

• Mustard - 1 tsp
• Curryleaves - 1 strand
• Onion (chopped) - 1/2 cup
• Fenugreek - 2 tsp
• Tamarind juice - 1 cup
• Turmeric powder - 1 tsp
• Coriander powder - 1 tbsp
• Chili powder - 1 tsp
• Oil - 1/2 cup
• Salt - to taste

Method:

• Fry all the item given for roasting in a kadai, without oil
• When it is chilled grind to make the paste
• Add tamerind juice and all the powders to the paste
• Heat oil in a kadai and sizzle with the items given for tempering
• Add the paste and cook it till the raw smell goes off
• Add 4 cups of water and cook it
• When the oil gets seperated, in that consistency remove it from stove
• Garnish it with corriander leaves and serve hot with idly, dosa
• Its well suited with rice, and papad