### TranslatedIngredients: 12 to 15 Pearl onions (Sambar Onions),4 to 5 cloves Garlic - finely chopped,1/4 teaspoon Turmeric powder (Haldi),3/4 tablespoon Sambar Powder,1 teaspoon Coriander Powder (Dhania),Tamarind - lemon sized,Water - as required,Salt - to taste,3 teaspoons Sesame (Gingelly) Oil,1/4 teaspoon Asafoetida (hing),1/3 teaspoon Mustard seeds,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Chana dal (Bengal Gram Dal),2 Dry Red Chillies,1 teaspoon Sesame (Gingelly) Oil,1 tablespoon Neem leaves - dry ### PrepTimeInMins: 20 ### CookTimeInMins: 35 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Vepampoo Kara Kuzhambu recipe, firstly make the tamarind juice with required water.Heat oil in a heavy bottomed pan and add all the ingredients mentioned under ‘For tempering 1’ in the order given above.After a minute, add the garlic and salute it till for about a minute.Next, add small onions and Sauté until its fried nicely and becomes soft.Add turmeric powder, sambar powder, coriander powder and salt. Mix everything well.Add the tamarind juice, remaining water and curry leaves. Let it cook nicely until it becomes thick.Take a small tadka pan and add oil & neem flowers and roast it. You can dry roast this also.Switch off the Kuzhambu gas and add the neem flowers.Your Vepampoo Kara Kuzhambu is ready to be served. Serve Vepampoo Kara Kuzhambu along with hot steamed rice, Chow Chow Thoran and Elai Vadam for a perfect weekday meal.
