Inji Kuzhambu

Oil - 1 tsp

Ginger – 2 tbsp., chopped

Coconut – 2 tbsp., grated

Shallot - 20

Garlic - 1o cloves

Turmeric – 1/2 teaspoon

Chilli powder - 1/2 tsp

Pepper - 1 tbsp.

Cumin seeds - 1 tsp

Sambar Powder – 1 tbsp.

Gingelly Oil – 3 tbsp.

Mustard – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Red Chilli – 2

Curry Leaves

Tomato - 1, diced

Tamarind juice – 1/2 cup

Jaggery – a small piece

Salt

Heat Oil in a skillet and sauté Ginger, Coconut gratings, Shallot and Garlic until they turn golden.

Add Turmeric, Chilli powder, Pepper, Cumin seeds, Sambar powder, mix well, and saute until the raw smell goes away.

Allow this mixture to cool down completely and transfer to a blender along with required Water and grind to a smooth paste.

Heat Gingelly Oil in a medium pan and temper Mustard, Fenugreek seeds, Red chilli and Curry leaves.

Add the ground Coconut paste along with Tomatoes, Tamarind juice, Jaggery and required Salt; cook closed for 20 min or until the gravy begins to thicken.

Serve hot with Rice and Appalam.