Vatha kuzhambu

Ingredients

• A large lime-sized ball of tamarind, soaked in 2 cups warm water
• 2 tbsp sundakkai vathal (dried turkey berry) or manathakkali vathal
• 3 tbsp gingelly (sesame) oil
• 1 tsp mustard seeds
• ½ tsp fenugreek seeds
• 1 tsp chana dal
• A pinch of hing
• A sprig of curry leaves
• 10 shallots, peeled (optional)
• 2 tsp sambar powder
• ½ tsp turmeric
• 1 tsp jaggery
• Salt to taste
• 1 tsp rice flour mixed in water

Method

1. Squeeze out the tamarind extract.
2. Heat the gingelly oil. Fry the mustard, fenugreek, chana dal, hing and curry leaves, then fry the vathal until it puffs and darkens.
3. Add the shallots and sauté until soft. Add the sambar powder and turmeric and stir for a few seconds.
4. Pour in the tamarind water with salt and simmer for 15 minutes until thick and the oil floats on top.
5. Stir in the jaggery and the rice-flour paste and cook for 2 minutes more.
6. Serve with hot rice, a little gingelly oil and appalam.