VENGHAYA PULI KUZHAMBU:

Soak a small orange- sized tamarind in water and extract the thick
juice out of it after 1 hour.
Pour ¼ cup of gingelly oil in a kadai and heat it.
Add 1 cup of small [sambar] onions to the oil and fry them to a soft
brown colour under low flame.
Then add 1 cup of chopped tomatoes, 2 spring curry leaves and 1sp
turmeric powder.
Cook till the tomatoes are mashed well and the oil floats on the
top.
Then add 1sp fenugreek power and fry for a few minutes.
Then pour the tamarind extract, with 2tbsp chilli powder and 3tbsp
coriander power.
Let the kuzhambu simmer for 10 minutes.
Add enough salt, and 1sp gingelly oil.
Let the kuzhambu simmer for a few minutes.
You can add either Drumsticks, or ladyfingers to this kuzhambu.