Vendhaya Keerai Kuzhambhu

Ingredients:
Fenugreek leaves - 1 bunch
Tamarind - 1 lemon size ball / 1 spoon if its a concentrate
sambar powder - 1 spoon (heapful)
turmeric powder - 1/4 tea spoon
hing - 1/4 tea spoon
Green chilly - 2
salt - 1 spoon or as needed
tomato -1 large
Gingelly oil - 1 spoon

To Grind:
Grated coconut - 2 spoons
poppy seeds - 3/4 spoon
ginger - a small bit
black pepper - 1/2 spoon

For seasoning:
Mustard - 1 spoon
channa dal - 1/2 spoon
gingelly oil - 1 spoon

Boil the fenugreek leaves in seperate pan with little bit of salt for 5 mins
slighlty saute chopped tomato in oil, add finely sliced chillies
add 3 cups of tamarind water in it
Add sambar powder and let it boil for 5 mins
In the mean time, grind the above ingredients and pour it into the boiling mixture.
add salt, boiled fenugreek leaves and let the kuzhambu boil well for another 5 - 10 mins or until it thickens leaving the raw smell off
Temper mustard seeds and channa dal in gingelly oil. Add it to kuzhambu.

Servings: 4
Can be taken with rice , Dosa or Roti