Ingredients

• Lemon sized tamarind
• 1 tsp - rice flour
• 1 tbsp - tur dal
• 4 tbsp - vathal - either Manathakkali or Sundakkai (vathals are dried in sun) available in all grocery stores
• Salt to taste
• 1 tsp - jaggery
• 1 tsp - mustard seeds
• 1 tsp - methi seeds
• Asafoetida, a pinch
• 2 tbsp - gingelly oil
• 2 tbsp - sambar powder
• Curry leaves

How to Make Vatha Kuzambhu

• Heat oil in a heavy kadai and add methi seeds, then red add mustard seeds. When mustard splutters, add the tuvar dal and fry till it turns red. Add vathal and fry for a minute or two.
• Now add sambhar powder and fry again for a minute.
• Add asafoetida, curry leaves, rice flour, pour a glass of water and add salt.
• When water boils, add the extracted tamarind juice (which should be thick as a pulp) and allow it to boil.
• When tuvar dal looks cooked, and oil is floating at the top, add jaggery and switch off the stove.
• Serve the same with hot cooked rice and fried potato sabzi or roasted papads.