Recipe for Karakuzhambu

Ingredients:
Karakuzhambu Powder - 3 or 4 spoons
Tamrind Paste - 2.5 tbsp
Gingely Oil - 3 tbsp (If the ingredients to be ground are fried using this oil, it enhances the taste)
Curry Leaves - 1/4th cup
Sambar Onions - 12 pieces
Big Onion - 2 nos
Tomato - 2 nos
Garlic Flakes - 8 nos
Grated Coconut - 1/2 cup
Green Chilly - 1 no.
Mustard seeds - 1/4 tsp
Turmeric Powder - 1 pinch
Salt - To taste

Method:
Add the tamrind paste to 2 cups of water. In 1 tbsp of gingelly oil, fry the sambar onions and let them cool.

Grind the sambar onions, tomatoes, garlic flakes, and the Karakuzhambu powder. It should be a very fine paste. Grind the grated coconut and green chillies along with curry leaves separately.

Cut the onions into very fine small pieces. In a pan, add gingely oil and add mustard seeds. When it pops add the cut onion and a pinch of salt and keep stirring it till the onions turn glassy. (We add salt to the onions so that it wont get browned up easily).

Add the tamrind water, a pinch of turmeric powder and the required quantity of salt. When the tamrind water comes to a boil add the onion tomato paste and let it boil for 10 mins. Now add the coconut paste and boil it in medium flame. Before removing from the flame add the remaining gingely oil.

Note:
Vegetables like Ladies Finger, Brinjal can be added to this Karakuzhambu. Add the vegetables after frying the onions in oil.