SHALLOTS-CURRY LEAVES KULAMBU

U need :
small onions(shallots) : 1 cup
curry leaves: 1/4 cup
garlic pods: 3( optional)
tamarind paste: 1 tsp
mustard seeds: 1 tsp
oil: 2 tablsp
salt to taste
red chillies: 3
jeera: 1/2 tsp
Urad dal: 1/2 tsp
channa dal: 1/2 tsp
fenugreek seeds: 1/4 tsp
rice: 1 tsp
sambhar powder: 2 tsp
asefodita powder: 1/2 tsp
ghee: 1 tsp

Method:
1. Clean and peel small onions.Peel the garlic pod and slit to two.
2.In a kadai dry roast red chillies,jeera,chana dal,urad dal,fenugreek seeds and rice for a few mins.Grind to a smooth paste with 1/4 cup curry leaves and a little water.
3. Heat oil in a pan.When hot add asefodita, mustard seeds and saute. Now add the small onions,garlic and stir fry for a few mins. Add the curry leaves paste ,sambhar powder and continue stirring adding a little water for 5 to 6 mins..
4. Add 1&1/2 cup water and tamarind paste. Add salt and simmer till the onions are cooked,the raw smell from the tamarind goes and the kulambu  is semi thick. At this stage you can add a little jaggery  if you like.
5. Add ghee,mix well and transfer to a serving bowl.
6. Serve with rice and chips.

Note: This kulambu can be stored in fridge for a week. Jaggery add a sweet-sour flavour to this dish. Tamarind paste can be added a little more according to individual preference. Omit garlic if you don't like the taste.
Bon Appetite!!!!!!!!