Mudurai Hotel VathaKuzambu

Ingredients :

• Thuvar dal - 2 tbsp
• Channa dal - 2 tbsp
• Dry red chillies - 8 to 9
• Black pepper = 1 tbsp
• Cumin seeds - 1 tsp
• Methi seeds - 1/2 tsp
• Curry leaves =  little
• Sambhar onion - 10 ] pealed ]
• Garlic flakes = 2 [ optinal ]
• Tamard paste - 2 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Sambhar powder - 1 tsp
• Asafoetida -  1/4 tsp
• Seasame oil - 3 table spoon
• Jaggry  - little

For seasoning :

• Mustard seeds - 1 tsp
• Channa dal - 1 tsp
• Broken red chillies - 2
• Sundakkai vathal - 2 tsp

Mehod :

First take one kadai, add little oil to that and fry thurdal, channa  dal,  black pepper,  red chilles, methi seeds, black pepper, cumin seeds, small onion, and curry leaves.  Then grind in a mixer to a smooth paste and keep aside. Then take one deep bottom vessel, add seasame oil. When the oil becomes hot, add mustard seeds,  channa dal, broken dry red chilli, and sundakkai vathal.  When the seeds pops and the vathal becomes dark in colour add tamarind paste along with required water.  Add salt, turmeric, sambhar powder and asafoetida, Mix well when its start boiling add jaggry.  Allow to boil in low flame for 10 to 15 minutes. When the raw smell goes add the ground paste to that. Mix well. boil 5 minutes more. When the kuzambu becomes thick and nice aroma comes, remove from the gas. Garnish with curry leaves and a teaspoon of seasame oil. Serve with any roasted curry. You can make this kuzambu and store it for a week.