Ginger [ enji ] Kuzambu

Ingredients :

• Boiled thur dahl - 1 cup [ mashed ]
• Ginger -  chopped  - 2 table spoon
• Grated coconut - 2 table spoon
• Small onion -  8 to 10 [ peeled ]
• Red tomato - 2 [ chopped ]
• Salt - as required
• Mustard seeds - 1 tsp
• Cumin seeds - 2 tsp
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Sambhar powder - 11/2 tsp
• Tamarind paste - 1/2 tsp
• Oil - 3 table spoon
• Curry leaves and coriander leaves - little 

For grinding masala :

Keep one kadai, add little oil. When the oil becomes hot, add 1 tsp of cumin seeds and wait for a second and add chopped ginger, fry for 2 second and grind along with coconut and curry leaves to a smooth paste and keep aside.

Method :

Take one vessel, add remaining  oil. When the oil becomes hot add mustard seeds to that. When the seeds started to pop, add small onions, chopped tomatoes fry till its becomes soft. Then add tamarind paste, salt, turmeric, and  sambhar  powder.  Mix well  and  allow to boil for 10 minutes in low flame. Then add   the  mashed  dahl  to  that. Boil for 2 minutes,  then  add  the  ground  masala  to  that. When the  kuzambu  gets  ready  remove  from  the  gas  and  garnish  with  chopped  coriander  and curry  leaves. Serve with hot rice and roasted curry.