This is spicy, tangy and tastes delicious. It is also very quick to make.
Tamarind - lemon sized ball
Red chillies - 4
Channa daal - 2 spoons
Manathakali vathal (dried black night shade) - 2 spoons
onion - 1 chopped
Sambar powder - spoon
Mustard seeds, urad daal, hing
Salt to taste
Curry leaves - few
Rice flour - 1 spoon (heaped)
Fenugreek seeds - 1/2 spoon
In a pan, heat oil and pop mustard seeds. Add urad daal, hing, channa daal, redchillies, curry leaves and methi seeds.Fry till the daals turn golden brown. Add the manathakkali vathal and fry for couple of minutes. Add onion and saute till it is translucent.
Add tamarind extract, sambar powder and salt and let it boil till the raw smell goes.
Mix rice flour with water. It should be thick. Add this to the kuzhambu. Keep stirring while adding to avoid lumps. Let it cook till the kuzhambu becomes thick.
Tastes great with Rice and Pappad. Also goes well with Keerai masiyal.