Vathal Kulambu

VATHAL KUZHAMBU: In the same poondu [garlic] kuzhambu, you can add dry vegetable vathals like katharikkai vathal, avaraikkai vathal, vendaikkai vathal etc. VATHAL KUZHAMBU[TYPICAL BRAHMIN STYLE] Soak a lemon-sized tamarind in water and extract the thick juice out of it after half an hour. Pour 2tbsp gingelly oil in a kadai and heat it. Add 1sp mustard seeds and when they splutter, add 1sp fenugreek seeds, 2tbsp Bengal gram, 2 spring curry leaves, a small piece of asafetida and 5 red chillies. Fry them on slow fire for a few minutes. Pour the tamarind extract, with enough salt, 1sp turmeric powder and 2 sp sambar powder. Mix well and let the kuzhambu simmer for some minutes until the desired consistency.