– Tamarind ball Small orange sized piece – Mullangi / white radish – Gingelly oil – Mustard seeds / kadugu – Toor dal / tuvaram paruppu – Red chilies – Fenugreek Seeds / Methidana - tap to see more ...
– Now add a cup more hot water and squeeze the remaining juice from the tamarind. Soaking the tamarind is important to soften it. – Wash and peel the daikon/radish and slice it into thin roundels.
– Heat a heavy bottom pan and add the oil. Once the oil heats up, add the seasoning ingredients - mustard seeds, toor dal/tuvaram paruppu, red chilies, methi seeds, and asafoetida. – Now add the chopped radish and let it saute for a couple of minutes.
– Next, add the sambar powder and mix well. – Add the extracted tamarind juice and mix well. – Add the salt needed and the curry leaves and let the kuzhambu come to a boil.
– Now simmer the vatha kuzhambu and let it cook until the radish is cooked. – Further, allow the vatha kuzhambu to thicken to desired consistency.
– If the vatha kuzhambu does not thicken enough, dissolve a teaspoon of rice flour. This will help to thicken the kuzhambu. – In the end, add the jaggery if using. – Turn off the flame and serve the vatha kuzhambu over hot rice and mix it adding a good drizzl