Ingredients :
- Manathakaali [ black night shade ] or Sunadakkai - 1 hand ful
- Chinna vengayam - 1/2 cup [ peeled ]
- Tamarind paste - 11/2 tbsp
- Jaggery - 1 tsp
- Asafoetida - a pinch
- Turmeric powder - 1/2 tsp
- Curry leaves - little
- Seasame oil - 2 tbsp
- Mustard seeds - 1 tsp
- Split urad dal - 1/2 tsp
- Channa dal - 1 tsp
- Salt - as required
For masala powder :
- Methi seeds - 2 tsp
- Urad dal - 2 tbsp
- Thuvar dal - 2 tbsp
- Coriander seeds - 2 tbsp
- Black pepper - 1 tsp
- Dry red chillies - 6 to 7
- Raw rice - 1 tsp
Method :
Roast all the ingredients separately, grind to a fine powder & keep aside.
Take one deep bottom vessel & add oil. When the oil becomes hot, add the seasoning. After a second, add onion & fry till it turns to pink color. Now add manathakaali or sundakkai & fry till it gets roasted. Add the vendhayam [ methi seeds ] powder & sorte for few more seconds. Then add the tamarind paste along with required water. Add salt, turmeric, jaggery & mix well. Now add the ground masala powder. Boil well till the raw smell goes. When the kuzhambu becomes little thick, close the pan, reduce the flame & let it boil till oil is floating on top. Serve the kuzhambu with steamed rice, seasame oil & roasted curry.