- Kondaikadalai – 1 cup
- Tamarind – Lemon size
- Salt – 2 teaspoon
- Sambar Powder – 1 heaped tablespoon
- Turmeric powder – 1/2 teaspoon
- Coconut gratings – 2 tablespoon
- Sombu – 2 teaspoon
- Oil – 2 tablespoon
- Mustard – 1 teaspoon
- Cinnamon stick – a small piece
- Sambar Onion – 10 Nos
- Tomato – 1
- Curry leaves – few
- Soak kondaikadalai over night or atleast 8 hours. Pressure cook the soaked kadalai for three to four whistles.
- Soak tamarind and salt in one cup of 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 kondaikadalai and tomato cut into four pieces. Mix well and bring to boil.
- Grind the coconut and one teaspoon of sombu to a fine paste. Add to the boiling kuzhambu. Stir well. Allow to boil in a low flame for few more minutes.
- In a kadai put the oil and when it is hot add mustard. When it pops up, add cinnamon stick, 1 teaspoon sombu and fry for a while. Then add the sambar onions chopped finely along with curry leaves. Fry well and add this seasoning to the boiling kuzhambu. Remove from stove and serve with hot rice or roti.