Poondu chinna vengayam kara kulambu

Ingredients
Small Onions - 12 to 15
Garlic pods - 15
Tomato - 1
Tamarind - lemon size
Tumeric powder - 1/2 tsp
Home made chilly powder - 11/2 tblsp
Curry leaves - 2 spring
Gingely oil - 4 tblsp
Mustard - 1 tsp (Optional)
Venthayam - 1 tsp
Urud dal - 1/2 tsp
Water and salt

Preparation
1. Soak tamarind in 1/2 cup of hot water for few min and extract tamarind water.
2. Heat oil in pan and temper with mustard, urud dal , venthayam and curry leaves. Add garlic and fry until it turns golden brown in color. Add small onion and fry to golden brown color. Now add tomato and fry till it turns mushy. Add tumeric and chilly powder and fry for 2 min. Next add tamarind water, salt and 1 cup of water. Close the pan and boil for 10 to 15 min or until thick consistency is attained. Serve with hot rice and appalam.

Note
During rainy season when we don't feel like going out and shop veggies, this recipe is one of the best choice for lunch/dinner.