Ingredients

• Tamarind - a lemon size
• Salt - to taste
• Turmeric powder - a pinch
• Curry Leaves - few
• Gingili oil - 2 tbsp
• Mustard - 1/2 tsp
• Fenugreek - 1/4 tsp.
• Red gram dal - 1/2 tsp
• Asafoetida powder - a small pinch
• Small onion - a handful
• To roast and powder:
• 3 tsp - coriander seeds
• 1/2 tsp - black pepper seeds
• 1/2 tsp - cumin seeds
• 1.5 tsp - channa dhal
• 7 - dry red chillies

How to Make Vattal Kozhambu

• Soak the tamarind in enough warm water, to get about 400 ml of the extract.
• Heat oil in a thick bottom vessel.
• Splutter mustard seeds, add fenugreek and red gram dal.
• Add the cut onions and saute for 2 minutes in low fire.
• Add the ground masala powder, fry for a minute. Add the tamarind juice, salt, turmeric powder, asafoetida and allow to boil for a long time so that the curry will be reduced to half the quantity.
• Add curry leaves and serve.