INJI KUZHAMBU

In a tbsp gingelly oil, fry 1sp coriander seeds, 1sp fenugreek seeds, 1sp cumin seeds, 5 sambar onions, 1 handful of shredded coconut and 3tbsp shredded ginger to a light brown colour. [These must be fried under slow fire] Grind them with 2 spring curry leaves. Soak a lemon-sized tamarind in water and extract its juice. Mix the tamarind juice with the ground masala. Add 1sp turmeric powder and mix well. Pour 2tbsp gingelly oil in a kadai and heat it. Add 1sp mustard seeds and 8 red chillies. When they ssplutter add the prepared kuzhambu with enough salt and let it simmer for some minutes until it thickens to a desired consistency.