Radish Vathal Kuzhambu

Mullangi VK

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.

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