Tamarind lemon-sized ball 11/2
Sambhar powder 2 tsp
Radish 2 (sliced as thin rings)
Salt 1 tbsp
Oil 2 tbsp
Asafotida 1/4 tsp
Jaggery 1 small piece (optional)
Rice flour 1 tsp
Crushed fenugreek seeds 1/2 tsp
Soak the tamarind in hot water and get a thick pulp of the same.
Heat oil in a heavy-bottomed pan and add mustard seeds. When they splutter add crushed fenugreek seeds and the sliced radish rings. After sauteing for a few minutes, add the tamarind pulp, sambhar powder, salt and jaggery.
Let the mix boil on low flame till the gravy thickens and the volume is reduced by 40% or so.
Mix the rice flour in 2 spoons of water to make a paste and add it to the mix. Boil for a minute nad remove from fire.
Cooking tip: In case the kuzhambu is thick enough no need to add the rice flour paste. Corn flour can also be used in place of rice flour.