Fresh Sundaikkai : 1 cup
Thoor dhall : 1/2 cup
Tamarind pulp : 2 gms
Sambar Onion : 5 no
Dry Red chilli powder 1 tbsp
Dry Coriander powder 2 tbsp
Pepper powder 1 tsp
Cumin powder 2 tsp
Turmeric powder 1 tsp
Garlic cloves 5 no
Cooking Oil 3 tbsp
Mustard seeds 1 tsp
A few curry leaves
1. In a frying pan, fry the thoor dhall over medium heat.
2. Add a tbsp of cooking oil, fry the Sundaikkai thoroughly.
3. Cook both dhall and sundaikai in a pressure cooker adding enough water say 2 cups and a pinch of turmeric powder. Soak tamarind in little water and keep aside.
4. Blend the cooked dhall and sundaikai using a hand blender. Collect this in a heavy bottom vessel, add the red chilli powder, coriander powder, pepper and cumin powder,salt and mix thoroughly, add little water if necessary.
5. Add smashed garlic and allow it to boil for about 4-5 minutes. Keep stirring continously, otherwise it will get stuck to the vessel and give kuzambu a burnt smell.
6. Extract the tamarind juice and add to it and allow it to boil for another 3 minutes.
7. Heat oil in a frying pan, add and allow mustard seeds to sputter, add few curry leaves saute and add to the kuzambu.