- Tamarind - one small lemon sized or 2 tbsp paste
- Sundakka Vathal - 3 tablespoon
- Tumeric powder - 1/2 tsp
- Sambar powder - 1 1/2 tbsp
- salt to taste
- Sesame oil - 4 tbsp (may need more)
- Jaggery - 1 tbsp
- mustard seeds - 1/4 tsp
- urid dal - 1/2 tsp
- channa dal - 1/2 tsp
- Fenugreek seeds - 1/4 tsp
- Red chillies - 1 or 2 (acc. to taste)
- Asafoetida powder - a pinch
- Rice flour - 1 1/2 tsp
Take a wide pan, pre heat 3 tbsp oil, add mustard seeds, when it splutters, add urid dal, channa dal, fenugreek seeds, red chillies and asafoetida powder and fry these ingredient in low flame, to golden brown. Now add the sundakka vathal to it and fry it until it becomes crunchy. Now put the tamarind paste(if you are using tamarind, squeeze out the juice from it and pour it) and add 1 1/2 cup of water to the paste. Add turmeric powder, sambar powder and salt and let it cook for 10 mts. in medium flame. Now add the jaggery to it and again add 1/2 cup of water and let it boil for another 5 to 7 mts. In order to make the consistency thick, now mix the rice flour with a tbsp of water and pour it on top of the kozhambu and also pour the remaining oil. Let it boil for another 3 mts. Now Vatha kozhambu is ready to serve. Serve it hot with rice. Potato curry will be a good side dish for this rice.
We can replace sundakkavathal with manathakkali vathal.
