Ingredients:

• 1 – Ball of Tamarind (lemon sized)
• 2 – Red Chillies
• 2 tsps – Jeera
• 10 seeds – Pepper
• 7 – Garlic flakes
• 1/4 tsp – Turmeric
• 2 tsp – Oil
• 1/2 spoon – Ghee
• 1/2 spoon – Mustard
• Salt to taste

Method:

1. Soak tamarind in warm water (60ml ) for half an hour and strain the juice.
2. In a kadai, heat oil and add mustard.
3. When it splutters, add chopped garlic.
4. Fry for 2 minutes.
5. Add tamarind juice, turmeric powder and salt.
6. Boil for 10-15 minutes until the kozhambu thickens.
7. Fry jeera and pepper in ghee and powder them.
8. Add the powder after removing the boiled tamarind extract from the flame.
9. Garnish with curry leaves and coriander leaves.

Recipe courtesy of Sify Bawarchi