This is my version of vathal kuzhambu. Here goes.
Ingredients
Ingredients
Lemon size ball of tamarind
1.5 cups of water
3 tbls Idayum gingely oil (best taste if you use gingely oil, especially idayum brand)
1 tsp Mustard seeds
1 tsp Methi seeds (yes, 1 tsp)
2 tsp Thor dal
1 to 1.5 tsp Sambar powder
A pinch of Asafoetida
8 - 10 small onion (preferably fresh) or you can use any other vegetable too (drumstick tastes really good too)
curry leaves
1/2 - 1 tsp powdered Jaggery or a small block of jaggery (don't bother to crush)
Salt
1.5 tbsp rice flour & 3 tbls water
Prep: Soak tamarind in 1.5 cup of very hot water for 15 mins or more. If your tamarind is very sour add some more water. If not let the quantity of kuzhambu be just one to one & a half cup. The taste is much better this way.
Filter and keep tamarind water and all other ingredients ready. This way, nothing will blacken.
Cover nose with cloth especially after adding sambar powder :-)
1. Heat Tawa. Add gingely oil (you may have to be generous with oil).
2. After oil heats, add mustard seeds. Let it crackle
3. Add methi seeds and thor dal.
4. Keep gas stove in medium heat now.
5. Once thor dal browns, add sambar powder. Cover nose.
4. Tawa will be very hot now. Fry for 20 - 30 seconds, don't let sambar powder blacken
5. Add small onion & curry leaves and saute for 20-30 secs.
6. Add tamarind water and salt.
7. Taste to check tamarind taste. If too sour add little water now
8. Boil until raw taste disappears (about 5 - 8 mins)
9. Add jaggery and let it melt (really changes the taste)
10. Mix 1.5 tbls rice flour with very little water. It sure be a thick consistency but not paste like. Also not watery. If not kuzhambu will not thicken.
11. Add to kuzhambu, stir and turn off stove. Cover and let it rest for a short while (if you have time). This will thicken the kuzhambu. You can skip this if you like your kuzhambu thin.
Some people add raw gingely oil at this point. I don't. I add more at the beginning.
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