Ingredients:

• 1 small Lemon sized – Tamarind
• 1/3 cup – small onion, peeled
• 1/3 cup – garlic, peeled
• 1 generous pinch – Jaggery
• Salt as needed
• 1/4 tsp – Turmeric
• 1 sprig – Curry leaves
• 2 tsp – sambar powder
• To temper:
• 3/4 tsp – mustard
• 1 tsp – Urad Dal
• 1 tsp – tur dal
• 1/2 tsp – Fenugreek seeds
• 1 tsp – cumin or Jeera
• 3 tsp – oil

Method:

1. Soak tamarind in warm water for 1/2 hours and extract the juice.
2. Heat kadai with oil, add tempering items followed by curry leaves, garlic and small onion.
3. Fry till onion and garlic turn golden brown.
4. Add tamarind extract, turmeric, salt, jaggery, sambar powder and stir well. Bring to a boil.
5. Simmer till the kuzhambu gets thicker and onions and garlic are cooked well.
6. Transfer to serving bowl and serve with rice and ghee or sesame oil.
7. Recipe courtesy: Rak’s Kitchen