TOOR DAL - 1/4 CUP
firstly, in a pan heat 1 tsp oil. add ½ cup coriander seeds, ¼ cup toor dal, 2 tbsp pepper, 2 tbsp cumin and ¼ tsp methi.
ROAST - LOW FLAME
roast on low flame until the spices turn aromatic.
DRIED RED CHILLI - 20
now add 20 dried red chilli and a few curry leaves.
roast until the chilli turns crisp.
cool completely, and transfer to the mixer jar.
TURMERIC - HALF TSP
further, add ¼ tsp hing and ½ tsp turmeric.
grind to a fine powder and homemade masala powder.
MUSTARD - 1 TSP
firstly, in large kadai heat 2 tbsp oil. add ¼ tsp methi, 1 tsp mustard, ½ tsp cumin and pinch hing. splutter tempering.
SMALL ONIO - 10
now add 10 small onions, 10 cloves garlic and saute on medium flame.
TOMATO PUREE - 1.5 CUP
further, add 1½ cup tomato puree and mix well combining everything well.
MASALA POWDER - 2 TSP
add ½ tsp turmeric, 1 tsp chilli powder, 2 tsp masala powder, 1 tsp salt and 1 tsp jaggery. mix well.
also add ½ cup tamarind extract, 1 cup water and a few curry leaves.
BOIL - 10 MINUTES
cover and boil for 10 minutes or until everything is cooked well and oil separates
CORIANDER - 2 TBSP
add 2 tbsp coriander and mix well making sure the flavours are balanced.
READY TO EAT
finally, enjoy vengaya kulambu or spicy onion curry with rice, dosa or idli.