Updated: Jun 2, 2021
As difficult as the name sounds for all the non south Indians, its very simple to make. This is one of my favorite curries when it comes to Tamil Food. And No ! This is not Sambar !!
1/2 teaspoon Mustard
1 teaspoon chana dal
1 teaspoon Udad Dal
1/2 teaspoon Methi seeds
2 Dry Red Chillies
4-5 Curry leaves
1.5 teaspoon Sambar Powder
2 cups of Tamarind extract
One small ball of Tamarind
1/2 teaspoon jaggery
Salt as per taste
Asafoetida ( hing ) one pinch
In a pan heat oil and add Asafoetida, Mustard, Chana dal, Urad dal, Methi seeds, Red Chillies, Curry leaves.
Let it splutter.
Now add sliced onion. Let it cook for 2-3 mins till it turns pink.
Now add Vatha Kozhyambhu Masala ( you get this at local market in a south Indian store)
Add a pinch of salt.
Saute it for 3-4 minutes.
Add Tamarind extract
Now add Tamarind, Jaggery, Salt and mix well
Add 1.5 cups of water mix it and let the gravy boil for 5 mins
Take 1 TSP of wheat flour and add 1 TSP water and mix it consistency to be thick. Ensure there are no blobs of flour
Add the rice flour mix to the gravy... This is to thicken the gravy. Mix it.
Boil it for 5 mins. Once the gravy thickens let it settle for 2 mins.
There you go. That's your Vatha Kozhyambhu.