INGREDIENTS:
Sundaikai vathal - 1/4 cup
Tamarind - lemon sized ball
Jaggery powder - 1 tsp
Salt - as needed
Gingelly oil - 3 Tsp
To grind:
Channa dhal /
Kadalai parupu - 1 Tsp
Toor dhal - 1 tsp
Coriander seeds - 1 tsp
Pepper - 1/4 tsp
Fenugreek seeds - 1/2 tsp
Red chillies - 2
To temper & fry:
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few
HOW TO MAKE:
Fry all the ingredients which are in "to grind" column until it turn in brown. When the nice aroma comes turn off the stove and allow it to cool down. Once it cooled down in a mixie make fine powder and keep aside.
Soak tamarind in a cup of water for 20 mins. Extract the juice with a cup of water and keep aside.
Heat oil in a deep pan splutter mustard seeds, add curry leaves. Add the sundaikai vathal and fry well. It should not turn black. Fry till it turn in brown in color. Add the tamarind extract and allow to boil.
When it gets boiling add the fried powder with asafoetida and mix well without any lumps. Add needed salt. Remember the sundaikai vathal will be very salty. Check the taste before you add the salt else it will be more salty.
Once it got boiled add the jaggery powder. Allow to boil and soon it will form a thick kuzhambu.
Once it formed a thick kuzhambu add gingelly oil and mix well.
Serve with rice and kootu :-)
TIPS:
Water should be added when you extract the tamarind juice. Adding water in the middle the kuzhambu's taste will go off.
Should be very careful when adding the salt, because the vathal itself has salt.
Adding more gingelly oil will give a nice flavour also good for health.
If you added more water and kuzhambu is too watery then at the last, take a tsp of rice flour and make a paste with little water. Add the paste before you turn of the stove and you will get a thick kuzhambu.
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