Chettinadu Special... Kaara Kuzhambu!

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Ingredients:
1. Tamarind: 1 Small lemon size
2. To Saute: Gingelly oil, Mustard seeds,1/2 tbsp of toor dhal, fenugreek and curry leaves.
3.Vegetable: Brinjal/ Ladies finger.
4.Onion: 1, Garlic: 4-5 shells, Tomatoes: 2
How to make?
Soak a small lemon size tamarind.
In a pan, add gingelly oil, mustard seeds, 1/2 tbsp of toor dhal, fenugreek and curry leaves.
When the mustard starts splattering, add 1 chopped onion and 4-5 pieces of peeled garlic, 1 chopped tomato.
Let this cook. Add 2 tbsp of sambar powder and add tamarind juice, and few pieces of brinjal/okra.

Grind 2-3 tbsp of grated coconut and 1 tomatao in mixie and add this.
Add salt and lil jaggery.

Note: Mix of grated coconut and tomato will give a consistency unique to this recipe.

Shelf life: Not more than a day, as Coconut is added.

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