Ingredients

Panneer : ¼ kilo
Small onions : 1 cup
Tomato : 3
Tamarind : a small lemon sized ball
Turmeric Powder : ¼ tsp
Salt : as needed
Curry leaves : a little

To Grind

Chilli powder : 2 tsp
Coriander seeds powder : 1 tsp
Peppercorns : 2 tsp
Cumin : 1 tsp
Garlic : 8 cloves
Small onions : 6
Curry leaves : a little

For seasoning

Mustard : ½ tsp
Black gram dal : ½ tsp
Cumin : ½ tsp
Fenugreek : ½ tsp
Oil : 5 tbsp

Method

Cut panneer into large pieces.
Cut small onions and tomato into fine pieces.
Add water to tamarind, extract and set aside.
Except onion and garlic grind the other items finely.
Pound onion and garlic slightly.
Heat oil in a frying pan and add the seasoning ingredients.
Add onion and saute.
Add tomato, turmeric powder, salt and fry well.
Add the ground paste, pounded garlic and onion and fry for 5 minutes.
Add tamarind water and let it boil for sometime.
Add panneer pieces, curry leaves, boil for 5 minutes and remove from stove.


This recipe is taken from the book "Kuzhambu Vagaigal" by Revathi Shanmugam published by Kannadhasan Pathippagam