Ingredients:
Sundakkai Vathal (Turkey Berry) – 1 tblsp
Manathakkali Vathal (Black Night Shade Berry) – 1 tsp
Tamarind Extract – 2 tblsp
Oil – 2 tblsp
Mustard Seeds – 1/2 tsp
Salt – 1 tsp
Curry Leaves – few
Grind to a powder:
Dry Red Chillies – 10
Coriander Seeds – 2 tblsp
Bengal Gram Dal – 1 tsp
Urad Dal – 1 tsp
Peppercorns – 1 tsp
Cumin Seeds – 1 tsp
Fenugreek – 1 tsp
Peanuts – 1 tsp
Oil – 2 tsp
Method:
1. Heat 2 tsp oil in a pan.
2. Fry all the masala powder ingredients separately and grind together to a fine powder.
3. In a separate pan, heat 2 tblsp oil over medium flame.
4. Fry the sundakkai and manathakkali separately.
5. Combine the tamarind extract, 2 cups of water and salt in a pan.
6. Place the pan over medium flame and bring to a boil.
7. Add the 3 tsp of ground masala powder and mix well.
8. Add the sundakkai and manathakkali vathals.
9. Bring to a boil and remove.
10. Heat little oil in a small frying pan.
11. Fry the mustard seeds and curry leaves.
12. Pour into the kuzhambu.
13. Serve hot with rice.
