Karakuzhambu
 Ingredients:
 Small onion - 1 cup
Garlic cloves - about 12
Curry leaves - A sprig
Red chillies - 3
Mustard - 1 tsp
Fenugreek seeds - 1/2 tsp
 Cumin seeds -1/2 tsp
Manathakkali vathal - 1 tbsp
 Sundakka vathal - 1 tbsp
Coriander powder - 2 tbsp
 Chilly powder - 1 tbsp
 Asafoetida - 1/4 tsp
Sesame Oil - 3-4 tbsp
 Tamarind extract taken from a lemon sized ball
 Salt - To taste
 Method:
 In a pan, heat the oil and add the mustard seeds, fenugreek seeds and cumin seeds. Once the mustard starts to splutter, add the red chillies and curry leaves. Add the sundakka and manathakkali vathal. After they get roasted, add the small onion and garlic cloves. Then add salt, coriander powder and chilly powder. When everything starts to get nicely sauteed, add the tamarind extract of about 4 cups taken from a lemon sized tamarind. You could alternatively used tamarind extract, but it may not give the same result. Let the kuzhambu boil down and reduce a little in volume. It took me about 10-15 min on medium flame. Add the asafoetida finally and boil for a minute more. Turn off heat. Serve with hot steaming rice. It tasted even better the next day.

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