Vathal Kozhambu

How to Prepare

1. Soak tamarind in 2 cups of warm water for 15 minutes, then extract the juice and set aside.
2. Heat 4 tablespoons of sesame oil in a large pot over medium heat.
3. Add mustard seeds and wait until they splutter.
4. Add fenugreek seeds, dried red chilies, asafoetida, and curry leaves. Sauté for 30 seconds.
5. Add sambar powder and turmeric powder, and stir for 10 seconds.
6. Pour in the tamarind extract and 6 cups of water. Mix well.
7. Add salt and jaggery. Stir to combine.
8. Add the cooked toor dal and dried turkey berry (sundakkai vathal) or other vathal. Simmer for 15-20 minutes until the flavors meld.
9. In a small frying pan, heat 2 tablespoons of sesame oil and fry additional curry leaves. Add this tempering to the kozhambu.
10. Serve hot with steamed rice and a dollop of ghee.