|Spicy Tamarind Curry|
Vatha Kuzhambu is spicy tamarind curry usually served with yogurt rice (thair sadam). Simple and easy to cook yet very tasty. It goes well with steamed rice too. It can be stored for a few days in refrigerator.
|Sambar Powder||1-2 tbsp|
|Turmeric Powder||1 tsp|
|Thick Tamarind Paste||2 tbsp|
|Sundakkai (Optional)||10-12 nos|
|Rice Powder (To thicken, optional)||1-2 tsp|
|Curry Leaves||1-2 strands|
|Urad Dal||1 tsp|
|Channa Dal||1 tsp|
|Sesame Oil||2 tsp|
|Dry Red Chili||1-2 nos|
|Fenugreek Seeds||1/2 tsp|
1) Heat oil in a pan and sauté the chopped shallots. Add the salt, turmeric powder and sambar powder and sauté for a min.
2) Meanwhile fry the sundakkai in a separate pan for few min's and set it aside.
3) Add the tamarind paste and enough water and simmer until the raw smell disappears. Add the sundakkai and let it cook for 2-3 min's, if the Kuzhambu is too watery add the rice powder to thicken the Kuzhambu.
4) Heat sesame oil in a small pan and add the items for tempering, once the mustard splutters add it into the Kuzhambu and remove it off the heat.
5) Serve it with steamed rice or curd/yogurt rice.