### TranslatedIngredients: 1 cup Pearl onions (Sambar Onions) - chopped,2 Potatoes (Aloo) - cut into cubes,2 Tomatoes - finely chopped,2 teaspoons Red Chilli powder,1/4 teaspoon Turmeric powder (Haldi),Salt - as per required,25 grams Tamarind,1 tablespoon Sesame (Gingelly) Oil,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Sesame seeds (Til seeds),1 tablespoon Black sesame seeds,2 teaspoons White Urad Dal (Split),1 teaspoon Chana dal (Bengal Gram Dal),1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Black pepper powder ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 3 ### Cuisine: South Indian Recipes ### Course: Dinner ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the  Ellu Kuzhambu-Sesame Seeds Kuzhambu Recipe, prepare tamarind extract soaking tamarind in 2 glasses of water.Into a preheated pan add sesame seeds and black sesame seeds and dry roast for a few seconds till the sesame release a nice aroma and start to pop. Transfer into a bowl and keep aside.Next in the same pan dry roast urad dal and chana dal till the dals turn golden brown in colour. Once done remove into a bowl and keep aside to cool.Finally dry roast the cumin seeds till they start to change colour and transfer to the bowl with the dals. Once the sesame seeds and the dals have cooled down add them to the mixer grinder along with the black pepper powder and grind to a powder.Heat oil in a pan and add mustard seeds, cumin seeds and methi seeds. Let the seeds splutter and add onions & saute till golden brown.Once the onions have browned add tomatoes, chilli powder, turmeric powder & salt, sauté till tomato turn soft and mushy. Once the tomatoes have turned soft add the tamarind extract & boil until the raw smell of the tamarind vanishes.Once done add the ground sesame powder and boil Ellu Kuzhambu for 2 to 3 minutes. After 2-3 minutes, turn off the heat and your Ellu Kuzhambu is ready to be served.Serve Ellu Kuzhambu with Steamed Rice, Mangalorean Neer Dosa and Poha Dosa.
