- Tamarind – lemon size
- Vathal (Manathakkali Vathal or Sundaikai vathal) – 1 tablespoon
- Garlic flakes – 10 Nos
- Sambar powder – 1 tablespoon (heaped)
- Turmeric powder – ¼ teaspoon
- Salt – 1 teaspoon
- Gingilly oil – 2 tablespoon
- Mustard – ½ teaspoon
- Fenugreek seeds – ½ teaspoon
- Curry leaves – few
- Soak tamarind and salt and in water and squeeze out the juice completely by adding water little by little. The tamarind juice should be at least 3 cups.
- In a kadai put the oil and when it is hot add mustard. When it pops up add fenugreek. Keep the flame to very low. (Otherwise fenugreek will become black and taste very bitter). Fry the fenugreek till it become light golden brown. Add garlic flakes and vathal. Fry for a while. Add curry leaves and fry. Now add tamarind juice along with turmeric and sambar powder. Stir well. Close with lid and allow to boil on medium flame till the oil floats on top and the kuzhambu become thick.
- If you want darker kuzhambu, before adding tamarind juice, add sambar powder to the hot seasoning and fry little and then add tamarind juice. You can also add little Karuvadam (Karuvadam Urundai which is mixture of mustard, fenugreek, garlic and oil and you will get it in stores also).