Ingredients

• 2 tbsp - Oil
• 5 or 6 - Dry red chillies
• 1 tbsp - Mustard seeds
• 1 tbsp - Fenugreek seeds
• Asafoetida
• 2 tbsp - Bengal gram
• 1 tbsp - Urad Dal
• 2 tbsp - Sambar powder
• Curry leaves
• 2 cups - Extracted tamarind water
• a bit of jaggery
• Salt to taste

How to Make Vatta Kozhambu

• Heat oil in a pan, put asafoetida and dry red chilli.
• Then add mustard seeds, fenugreek seed and let it splutter.
• Add Bengal gram, urad dal, curry leaves and fry it till golden brown on a medium flame.
• Add sambar powder. Without frying, quickly add tamarind water, a bit of jaggery and salt to it.
• Let it boil till it becomes a little thick.
• To make it more tasty, sprinkle a little fenugreek and turmeric powder over it.
• Eat it with hot rice and roasted potato.