THAKKALI KUZHAMBU:{Tomato kuzhambu}

Soak a gooseberry sized tamarind in water for ½ hour and then extract its thick juice. Heat a kadai and pour 3 or 4 tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter, add 1sp black gram, 1sp fenugreek seeds, 1sp Bengal gram, 3 red chillies and some curry leaves. When they change their colour slightly, add ½ cup of chopped sambar onions and fry for a few minutes. When they change into golden brown color, add 2 cups of crushed tomatoes and 10 garlic flakes. Fry well until the tomatoes are mashed well and the oil floats on top. Pour the tamarind extract, add 2tsp sambar powder, and 1sp turmeric powder with enough salt. Allow the kuzhambu simmer for some time until it is thickened.