If using dry tamarind, soak it in 2 cups of hot water for 15 to 20 minutes and then squeeze out the juice. 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. If the radish is too thick, we can slice it vertically and then slice it into semi-circles.

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 in 2 tablespoons of water and add it to the boiling kuzhambu and stir well. 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