South Indian · serves 2
Vatha Kuzhambu
Tamarind, no dal, no coconut. Sharp and salty and it keeps for days.
Ingredients
- Lemon-sized tamarind, soaked in 2 cups water
- 2 tbsp sambar powder
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tbsp chana dal
- 15 curry leaves
- 3 dried red chillies
- 1 tsp jaggery
- Hing
- 4 tbsp sesame oil
- Rice for 2
Method
- Sesame oil is not optional here — it's the flavour. Heat it, add mustard, fenugreek, chana dal, red chillies, curry leaves, hing.
- Add the tamarind water, sambar powder, salt and jaggery.
- Boil hard for 15 minutes. It must reduce and thicken until the oil floats on top — that's when the raw tamarind taste is gone.
- Take off the heat and let it sit 10 minutes.
- Serve thick, a spoon at a time, over rice with ghee. Papad and a dry poriyal on the side.