Ingredients:
- Sprouted fenugreek - 1 cup
- Small onions - 10
- Garlic - 10
- Onion paste - 1/2 cup
- Tomato paste - 1 cup
- Asafoetida - 1 tsp
- Turmeric powder -1/2 tsp
- Sambar powder - 2 tbsp
- Curry leaves
- Tamarind juice - 1/2 cup
- Water
- Salt
- Gingelly oil
Preparation:
Soak the fenugreek seeds for 8 hours/overnight and drain the water. Wrap/tie the seeds in a muslin cloth and let it hang for 1 or 2 days. Just sprinkle water on it few times a day.
Add oil in a pan and saute the small onions, garlic, curry leaves for few minutes. Then, add asafoetida, sprouted fenugreek, onion paste and let it cook till the raw smell goes off.
Then, add tomato paste and cook well till the oil comes out. To that, add the turmeric powder, sambar powder, tamarind juice and let it boil for 5 minutes. Add salt to taste.
Serve hot with rice.
