Vendhaya Kuzhambu (Fenugreek Curry)

Ingredients

• 1 1/2 kg Urad dal
• 1 Teaspoon Mustard seeds
• 60 Grams Sambar powder
• 6 Grams Dried red chili
• as needed Salt
• 150 Grams Toor dal
• 1 1/2 Teaspoons Chana dal
• 40 Grams Tamarind
• 80 Grams Fenugreek seeds

Instructions

1. Soak the tamarind in 125ml of water in a bowl, mash it well, remove the fibers, and mix the sambar powder well into the tamarind water. Pour in 100ml of water, clean the fenugreek seeds, place on the stove, and cook until well done. Once cooked, pour into a separate vessel. In a pan, pour the needed amount of good oil and sauté the chana dal and green chilies. Bring the tamarind water to a boil. Then add the cooked dal and fenugreek and let it boil again. Once it comes to a boil, temper mustard seeds, urad dal, and torn curry leaves in oil, and once the mustard seeds pop, pour the tempering over the curry and remove from heat.