- Karamani – 1 cup
- Tamarind – Lemon size
- Salt – 2 teaspoon
- Sambar Powder – 1 heaped tablespoon
- Turmeric powder – ½ teaspoon
- Coconut gratings – 2 tablespoon
- Oil – 2 tablespoon
- Mustard – 1 teaspoon
- Sambar Onion – 5
- Curry leaves – few
- Soak tamarind and salt in one cup of water.
- In a kadai put one teaspoon oil and fry the Karamani till it turns light brown. Put it in a pressure cooker and add 2 cups of water and pressure cook for three whistles. Cool it and drain the excess water.
- Squeeze out the tamarind and extract the juice. Add more water and again take out the remaining juice. The tamarind juice should be of 3 cups. Add sambar powder and turmeric powder to the tamarind juice. Add cooked karamani also. Mix well and bring to boil.
- Grind the coconut to a fine paste. Add to the boiling kuzhambu. Stir well. Allow to boil in a low flame for few more minutes. Season it with mustard, curry leaves and chopped onion.
- Note: You can also make the above Kuzhambu using Mochai kottai or Whole gram (Kondai kadalai) instead of Karamani.