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Method:
Soak the tamarind in water & extract the pulp (juice). Add salt to taste - & keep aside.
Now put a vessel on the gas add oil when hot add the channa dahal, curry leaves red chillies, mustard & methi seeds & fry till dhal is brown & the mustard seeds crackle now lower the heat add the Sambar powder & fry for 2-3 mins. do not allow to burn - a nice smell will arise now add the Tamarind water mix well & allow to bubble nicely till the required thickness has been reached - remove from fire & serve with ghee, roasted pappads & plain white rice.
Tip:
You could roast/broil 2 tspns of rice & powder the same mix in a little water & add to the Vatral Kuzhambu to thicken faster.
Vatral Kuzhambu method 2
For Masala
Urud Dhal 2 tspns; Pepper corns 1 tspn; Red Chillies 4 nos; asafoetida a bit;
Fry the above ingredients in a little oil until golden brown & grind to a smooth paste. To the the Tamarind juice add the paste & prepare the Vatral Kuzhambu.
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