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 on low flame until the spices turn aromatic.

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.

further, add ¼ tsp hing and ½ tsp turmeric.

grind to a fine powder and homemade masala powder.

firstly, in large kadai heat 2 tbsp oil. add ¼ tsp methi, 1 tsp mustard, ½ tsp cumin and pinch hing. splutter tempering.

now add 10 small onions, 10 cloves garlic and saute on medium flame.

further, add 1½ cup tomato puree and mix well combining everything well.

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.

cover and boil for 10 minutes or until everything is cooked well and oil separates.

add 2 tbsp coriander and mix well making sure the flavours are balanced.

finally, enjoy vengaya kulambu or spicy onion curry with rice, dosa or idli.