Vatha Kozhambu/Kara Kozhambu

INGREDIENTS: (Serves 4)

1. Tamarind - gooseberry sized ball
2. Onion(Big or small) - 1 big onion or 10 small onions
3. Mustard seeds,urad dhal,bengal gram,pepper,toor dhal - 1 teaspoon each
4. Red chillies -2 nos
5. Salt
6. Gingelly oil - 1 table spoon
7. Sambhar powder - 1 table spoon
8. Manathakkali kai & Sundakkai - 1 teaspoon each
9. Asafoetida powder - 1/4 teaspoon
10. Curry leaves - few
11. Turmeric powder -1/4 teaspoon
12. Drumstick -1 

NOTE: You can make this kozhambu with onions or drumstick or manathakkali kai or sundakkai alone. Since I had everything in stock I have added all of them:)

METHOD:

1. Extract the tamarind water from the tamarind.
2. Take a heavy bottomed vesses, add the oil and splutter the mustard seeds
3. Once the seeds splutter, add the urad dhal,bengal gram , pepper, toor dhal,asafoetida powder,manathakkali kai,sundakkai,red chillies,curry leaves,onions,drumstick and fry well.
4. Add salt,sambhar powder,turmeric powder,tamarind extract and allow to boil well.
5. Once the raw smell of the tamarind goes,remove from flame and serve with hot rice:)
6. If the kozhambu does not become thick in the end, you can add a paste made of 1 teaspoon rice flour and water and add at the last.This thickens the kozhambu. 
7. Also,adding a pinch of jaggery will reduce the spice and tangy taste of tamarind.