This tasty dish is so quick. Goes well with manja pongal.
Tamarind – lemon size (soaked in luke warm water)
Red chillies – 5 nos (cut into 1 inch pieces)
Mustardseeds – 1/2 teaspoon.
Toor dal – 1 tablespoon
*Manathakkali vathal (sun berry or wonder cherry, dried)
Sesame (Til) oil 1 tablespoon.
Curry leaves 1 twig.
Rice flour 2 teaspoons.
Salt to taste.
Squeeze out the pulp from soaked tamarind by adding one and half cups water.
Heat oil in a kadai, add mustard seeds. When it crackles, add toor dal and red chillies. When toor dal is almost golden add the manathakkali vathal and fry. It will bulge in a moment, pour the tamarind water and add chopped curry leaves and salt. simmer for 6 minutes. Mix rice flour in one tablespoon water and add to the kuzhambu. Boil for 2 more minutes in low flame. Transfer to a serving bowl. Serve hot with Manja pongal or Rice.