Tamarind (fibreless) 1 lemon-sized ball
Pepper corns 1½ tsp
Dry red chilles 8 to 10
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Asafotida ½ tsp
Salt 1 tsp
Arahar dal 1 tsp
Urad dal 1 tsp
Curry leaves 1/3 cup
Mustard seeds 1 tsp
Oil 2 tbsp
Jaggery small piece (optional)
Soak the tamarind in warm water for about half-an-hour.
Heat about a teaspoon of oil and roast all the ingredients (chillies, pepper, cumin seeds, coriander seeds, dals – in that order) till you start getting the aroma.
Add the roasted ingredients in the blender along with the soaked tamarind and grind to a smooth paste. Add the salt, asafotida, and curry leaves and grind well. transfer the mix to a pan and add water to make a thick fluid.
Heat oil in a wok and add the mustard seeds. When it starts spluttering pour the mix in the mix and let it thicken on low heat till the mix starts boiling. Add the jaggery when the mix is boiling. Serve hot.
Kept in the refrigerator, this can stay good for 10 days.
If you do not want a thick kuzhambu, extract the pulp from the tamarind instead of grinding it with the masala.