Vendhaya Kuzhambu (Vendhaya Kozhambu)

Ingredients

Tamarind (Puli) - size of lemon
Bengal Gram (Kadalai Paruppu) - 2 teaspoon
Urid dhal (Ulutham paruppu) - 2 teaspoon
Thoor dhal (Thuvaram paruppu) - 2 teaspoon
Red chilly - 7
Asafoetida (Perungaayam) - 1/4 teaspoon
Fenugreek (Vendhayam) - 1/2 teaspoon
Salt - 1 tablespoon
Gingely oil (Nallennai) - 4 teaspoon
Red chilly powder (Milagaai podi) - 3/4 teaspoon
Mustard (kadugu) - 1 teaspoon
Curry leaves

Preparation

1. Soak tamarind in water for 30 minutes
2. Prepare 1 and 1/2 tumblers of tamarind water
3. Heat gingely oil in a pan/kadai. Keep the stove in medium flame
4. Add asafoetida and mustard. Allow mustard to burst
5. Add red chilly
6. Add fenugreek
7. Add thoor dhal, bengal gram and urid dhal. Roast them till they turn red
8. Turn the stove to low flame
9. Add chilly powder and curry leaves
10. Add the tamarind water
11. Add salt
12. Heat in low flame till the quantity reduces to 1 tumbler