Menthaya Puli Kuzambu

Ingredients :

• Cumin seeds - 1 tsp
• Coriander seeds - 1 tsp
• Black pepper - 1 tsp
• Methi seeds - 1/2 tsp
• Channa dahl - 3 tsp
• Dry red chilies - 6 to 7
• Garlic flakes - 2
• Grated coconut - 1/4 cup
• Small onion - 1/4 cup  [ here i used papdi and drumstick you can use any village vegetables ]
• Asafoetida - 1/4 tsp
• Salt - as required
• Tamarind - 2 tsp [ paste ] you can use pulp also
• Turmeric powder - 1/2 tsp
• Jaggery - little

For seasoning :

• Seasame oil - 2 tbsp
• Mustard seeds - 1 tsp
• Dry red chili - 1 [ broken ]
• Curry leaves - little

Method :

Take a vessel, add oil. When its becomes hot, add mustard seeds along with dry red chili. When the mustard seeds pop, add small onion, garlic flacks. Fry for 5 minutes in low flame. Then add tamarind paste along with required water. Add salt, turmeric, asafoetida, and jaggery. Mix well and allow to boil.  Mean time  dry roast  cumin seeds, pepper, coriander seeds, methi seeds,  channa dal till nice aroma comes.  Then fry dry red chilles and grated coconut in little oil till its change in to light brown. then grind all together adding little water and make a  paste.  Then add this ground masala to the kuzambu. Allow to boil 10 minutes more. When the kuzambu gets ready remove from the gas and add 2 tsp of seasame oil. Garnish with curry leaves.  Serve with hot steamed rice.