Traditional Vatha Kuzhambu

Ingredients:

• Sambar powder - 3 tablespoons
• Turmeric - 2 pinch
• Hing - 2 pinch
• Tamarind - one big marble size ball
• Channa Dhal - 1 tablespoon
• Rice flour - 1/4 spoon (dissolve rice flour in 3 spoons of water)
• Jaggery (gud) - small piece
• Water - 1 cup

Garnishing:

• Fenugreek - 1/4 spoon
• Red chilli - 2 nos
• Mustard - 1/4 spoon

Method:

• In one cup add sambar powder, turmeric, hing & Channa dhal with water to soak.
• In another cup add tamarind with water to soak.
  
• Pressure cook the contents in both the cups. After its cooked mix both. (note: With additional 1/2 tumbler water take out the tamarind pulp and remove its impurities).
• Add 1/2 cup water, jaggery, rice flour and heat for 5 mins.
• Splutter the mustard seeds in oil, in low flame add fenugreek, red chilli and pour this over kuzhambu. At the end add curry leaves to it. Can serve 4 people.

Traditional Aracha Kuzhambu

Ingredients:

• Sambar powder - 2 tablespoons
• Turmeric - 2 pinch
• Hing - 2 pinch
• Tamarind - one big marble size ball
• Vegetables - any sambar vegetables
• Toor dhal - 1 tumbler (add water till the dhal soaks)

Paste Ingredients:

• Coriander seeds - 1 tablespoon
• Channa Dhal - 1 tablespoon
• Fenugreek - 1/4 spoon
• Cumin - 1/2 spoon
• Red chilli - 2 nos
• Grated coconut - 3 spoons

Dry roast coriander, kadalai paruppu, fenugreek, cumin, red chilli. After it cools grind this along with coconut by adding water.

Method:

In one cup add sambar powder, turmeric and hing with sufficient water. In another cup add tamarind along with water. In another cup add toor dhal with water. Pressure cook all these items along with the vegetable. After its cooked, grind thoor dhal in mixie so that it will be fully mashed. Mix the pressure cooked items, grinded paste and add 1/2 tumbler water(Note: Take out the tamarind pulp and remove its impurities). Boil for 5 mins and add curry leaves to it. Splutter the mustard seeds in oil and add it to kuzhambu. Now the hot arachu kuzhambu is ready. Can serve 4 people.