Chettinad Tomato Kuzhambu Recipe

• 1 cup Tamarind juice
• 4 Tomatoes (1 chopped)
• 5 Red Chilies
• ½ tsp Cumin Seeds
• ½ tsp Fenugreek Seeds
• 1 Onion
• 5 flakes Garlic
• 2 tsp Coriander Seeds
• 6 Cashew Nuts
• 2 tbsp Coriander Leaves, chopped (to garnish)
• Oil, as required
• Salt, to taste

• Take a pan, heat oil in it and then fry tomatoes (leaving one) in it for 3 minutes. Grind the tomatoes and keep it aside.
• Now, heat the pan with oil and put cumin seeds, fenugreek seeds, coconut, red chili and coriander seeds in it and fry.
• Now, add ½ chopped onion, garlic and cashew nuts and fry it again.
• Grind these fried ingredients with water to make paste.
• Heat the pan again and put remaining onion and tomato in it and fry it till onion is golden in color.
• Add grinded onion- cashew nut paste in it and fry for 5 minutes.
• Now, put ground tomato in it and cook till the oil starts to separate.
• Put tamarind juice and salt in it and cook it on medium heat for around 4 minutes. Garnish with chopped coriander leaves and serve with lunch.