Ingredients:

• 2.5 cups – Tamarind extract
• 1 tbsp – Toor Dal
• 1/2 tsp – pepper
• Curry leaves a few
• 1/2 tsp – Mustard Seeds
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Jaggery
• 1 tbsp – sesame oil
• 1/4 tsp – Asafoetida
• 1 hand full – Garlic
• Salt as needed

Method:

1. Soak lemon sized tamarind in hot water and extract the pulp using 2 and half cups of water.
2. In a kadai, add a few drops of oil and add the toor dal and pepper.
3. Saute till the dal turns golden brown.
4. Allow it to cool.
5. Grind it after adding curry leaves.
6. Grind it into a smooth paste with little water.
7. In the kadai, add the sesame oil and add the mustard seeds.
8. When it splutters, add the garlic and saute for few minutes.
9. Now add the tamarind extract and the ground paste to it.
10. Add jaggery, turmeric powder, asafoetida and salt to it.
11. Allow it to boil till the right kuzhambhu consistency.
12. Finally add some curry leaves and add a few drops of sesame oil on the top.
13. Recipe and image courtesy: Jeyashris Kitchen
14. http://www.jeyashriskitchen.com/