Vatha Kozhambu

The smell and the taste of this dish is absolute heaven for any South Indian. Tamarind plays the most important role here and the dish on the whole has a mixture of spicy, tangy, bitter and sweet taste. Pretty simple to make, to eat and to digest. 


You need
Vathals (Sundakai, Manathakalikai or anything else) - 2 tablespoons
Small onions (optional alternative for Vathals) - 5
Turmeric - a pinch
Methi seeds - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Asafoetida - a pinch
Vatha kozhambu powder/Sambar powder - 1 tablespoon
Salt
Curry leaves
Red chilly - 2 
Tamarind paste - 1 teaspoon
Rice flour/All purpose flour - 1 teaspoon
Jaggery - 1 small piece
Sesame oil


Method

• In a deep vessel add oil and splutter mustard seeds, add methi seeds, red chillies, turmeric, curry leaves, Asafoetida, Onions/Vathals and sauté for a minute or two.
• Now add tamarind paste along with required water, vatha kozhambu powder/sambar powder, salt and allow to boil.
• Boil until the onions are done or until the liquid has reduced to half.
• If the vatha kozhambu is too watery mix flour to water and add it to the kozhambu. This will thicken to the desired consistency.
• Add jaggery in the end and turn off the heat.
• Serve warm over a bed of steamed rice.