Ingredients to serve 6 people
2 Medium Sized Onions (Chopped in quarters) Or
7-8 small Onions (peeled)
1 Lime size Tamarind (soaked in a cup of hot water)
2 Tbs. Gingili Oil
1 Tsp. Mustard Seeds
1 Tsp. Fenugreek Seeds
¼ inch Piece Asafoetida or
½ Tsp. Asafoetida Powder
A Few Curry Leaves
1-2 Tsp. Salt
2 Cups Water
3 ½ Tsp. Sambhar Powder
Onion Kozhambu
Preparation
Soak the tamarind in hot water for about 10 minutes.
Extract the tamarind juice by adding the water little by little and use the 2 ½ cups of water in a dish and keep aside.
Heat the oil in a pan and add the mustard seeds.
When the mustard seeds crackle, add the fenugreek seeds, curry leaves and asafoetida.
Fry till the fenugreek seeds turn golden brown.
Add the chopped onions and fry for 3-4 minutes.
Pour in the extracted tamarind juice, sambhar powder and the salt
Cook for 15 minutes on a medium flame till it reduces to half the quantity
The Kozhambu is now ready to be served. It tastes delicious with any lentil dishes and snacks like Pongal.
My preference is to use the small onions or Spanish (Red) Onions.