This is an ideal Kuzhambu for winter season. Goes well with hot steamed rice.
- Tamarind – a small lemon size
- Garlic flakes (small size) – 10 Nos
- Turmeric Powder – 2 pinches
- To dry fry and grind:
- Black Pepper – 2 teaspoon
- Jeeragam (Cumin) – 2 teaspoon
- Coriander Seeds – 1 and half teaspoons
- Bengal Gram Dhal – 2 teaspoons
- Mustard seeds – 1/4 teaspoon
- Asafoetida Powder – 1/2 teaspoon
- For seasoning:
- Gingelly Oil – 2 tablespoons
- Mustard seeds – 1/2 teaspoons
- Red Chillies – 2
- Curry Leaves – few
- Salt – 1 teaspoon or as per taste
- Soak tamarind in water and extract the juice adding enough water and make it to 2 cups of tamarind water.
- In a kadai put black pepper, cumin, coriander seeds, bengal gram dhal, mustard one by one and dry fry them separately. Cool it and powder it along with asafoetida powder.
- In a thick bottomed kadai put the oil. When it is hot add mustard seeds. When it starts pop up add red chillies, garlic flakes and curry leaves and fry till garlic turns light brown. Add tamarind water along with turmeric powder and salt. Mix well and allow to boil. When it starts boiling well, reduce the heat and add the spice powder and give a quick stir and mix well. Allow to boil for few more seconds and remove.
- Tip: After removing from stove, you can add a tablespoon of gingelly oil over the Kuzhambu to get nice flavour.