Dry Vegetables like turkey berry, bitter gourd, drumstick flesh & cluster beans /Vathal - 1/2cup
Curry leaves - 1 sprig
Thick tamarind paste - 1/4cup
Vathakuzhambu masala powder -11/2tablespoon
Turmeric powder -1/4teaspoon
Gingelly oil - 3tablespoons
Sugar/ Jaggery - 1 teaspoon or a little piece
To grind into a fine paste
Coconut - 1/4cup
Chop the onion. Grind the coconut with little water to a fine paste.
Crush the tomatoes with Tamarind water and keep it ready.
Gather all the vathals. You can use either one of them too. As I had all these, I added everything. :)
Heat generous amount of gingelly oil/Nallennai in a pan. Once its hot, add the vathals and fry them.
Then add the chopped onion and curry leaves, fry until the onions turn little pink.
Now add the tamarind & tomato mixture and let it boil nicely.
Add the coconut paste and enough salt after the raw smell of tamarind-tomato juice has gone. (Be careful while adding salt, as vathals may have salt in them.)
Adjust the water level and let the kuzhambu boil on medium heat.
Add the sugar when the oil floats on top of the kuzhambu and switch off the stove.
Serve the kuzhambu with hot steaming rice and some vegetable & dal stir fry. Here we had it with cabbage and moong dal curry and rasam.