Sambar Onions - 12 nos

Garlic cloves - 12 nos

Tamarind Paste - 2 tbsp or Tamarind Lemon size

Kara kozhambu Powder - 2 tbsp 

Salt to taste

Coconut grated - 1/2 cup

Red Chilly - 2 nos

Gingely Oil - 4 tbsp

Turmeric Powder - 1/2 tsp

Mustard seeds - 1/2 tsp

Fenugreek Seeds - 1/4 tsp

Asafodeita - 1/2 tsp

Curry Leaves - 1/4 cup

Cut Onions and Garlic into halves. Heat 1 tbsp of oil in a pan fry red chillies, few curry leaves and coconut. Remove and let it cool. Fry 4 onions and 4 garlic cloves in oil till onions turn glassy. Grind it along with fried coconut to a fine paste. 

Heat 2 tbsp of oil in a shallow pan add mustard seeds and let it splutter. Add fenugreek seeds, asafodeita and saute for a while. Add the onions and garlic and saute well. Mix two cups of water to tamarind paste. Add Karakuzhambu podi, turmeric powder and salt to it and add it slowly to the pan. Bring it to a boil. Add the ground paste and add another 1/2 cup of water and mix well. Let everything boil together in medium flame till it thickens. Remove from flame and add curry leaves. Heat the remaining oil and pour it on the curry leaves and close it tight. 

Pic Courteousy: Subashree Venkatraman (Thank you)