Shallots / Small Onions - 1/2 cup (Peel off the skin and cut into halves)
Garlic - 1/2 cup (Peel off the skin and slit it lengthwise)
Coriander Powder - 1 tbsp
Chilly Powder - 1 tbsp (can use Aachi brand Kulmbu milagai thool for Chettinad flavor)
Turmeric Powder - 1/2 tsp
Tamarind - a small lemon size ball (soak it in a cup of warm water and extract the juice)
Dried Sundakkai or Manathakkali Vatral(optional)- A tbsp
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Curry Leaves - few
Salt - to taste
Gingelly Oil - 5 tbsp
Heat 1 tbsp of oil in a pan and saute it with mustard seeds, fenugreek seeds, dried sundakai and curry leaves and keep it aside.
Heat 4 tbsp of oil in a pan and saute it with garlic and onions until they turn golden yellow color and soft. Now add coriander powder, chilly powder and turmeric powder and fry it until the raw smell leaves off. Add tamarind water to it now and mix well. Add required amount of salt and let it cook until the desired consistency is reached. Now add the sauted items to it and let it cook for few minuts and switch off the flame and Kara Kolambu is ready to serve.
Side Dish: Goes well with hot white rice
I tried out this recipe from here and thanks a lot Bharathy for sharing a yummy recipe!