Ingredients :

Fenugreek/ Venthayam

Onions/ Vengayam – 1 cup

Tamarind juice/ Puli Karaisal – 1 cup

Red Gram/ Thuvaram Paruppu – 1/2 Tbs

Black Gram/ Ulutham Paruppu – 1/2 Tbs

Bengal Gram/ Kadalai Paruppu – 1/2 Tbs

Raw Rice Flour/ Pachai Arisi Maavu

Mustard/ Kaduku

Red Chili’s/ Kaintha Milagai – 6

Curry leaves/ Karuveppilai

Coriander leaves/ Kothamalli ilai

Asafoetida/ Asafetida/ Perungayam/ Perungaya Podi

Turmeric Powder/ Manjal Thool

Oil/ Yennai

Ghee/ Ney/ Neyyi

Method :

1. Make dry and fine powder of fenugreek

2. Take a pan add oil, mustard, red chili’s, curry leaves, red gram, black gram, and bengal gram let it splutter. After it splutters add onions, turmeric powder, asafoetida and mix well

3. Let the onions fry well. After frying add tamarind juice, salt and sufficient amount of water for the curry to cook. In between add fenugreek powder (which was previously grinded), pinch of rice flour (for the thick consistency of the curry) to the boiling curry and mix well

4. Once the curry gets cooked, add little ghee and garnish with coriander leaves, the recipe is ready

Fenugreek in tamil is called Venthayam

Onions in tamil is called Vengayam

Tamarind juice in tamil is called Puli Karaisal

Red Gram in tamil is called Thuvaram Paruppu

Black Gram in tamil is called Ulutham Paruppu

Bengal Gram in tamil is called Kadalai Paruppu

Raw Rice Flour  in tamil is called Pachai Arisi Maavu

Mustard  in tamil is called Kaduku

Red Chili’s in tamil is called  Kaintha Milagai

Curry leaves in tamil is called Karuveppilai

Coriander leaves in tamil is called Kothamalli ilai

Asafoetida/ Asafetida  in tamil is called Perungayam/ Perungaya Podi

Turmeric Powder in tamil is called Manjal Thool

Oil in tamil is called Yennai

Ghee in tamil is called Ney and in telugu is called Neyyi