A healthy kuzhambu that is very delicious and good for digestion. It is a tarditional kuzhambu made after festive season or when back to home after long travel. Gives heavenly taste when had mixing in  hot steaming rice with Paruppu Thogaiyal as side dish...._x000D_
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Tamarind extract 3 cups from a lemon size tamarind
Gingelly OilSesame oil 4 tb spoons
Mustard seedsfenugreeks and cumin seeds for seasoning 1 tea spoon each
Instructions
For Gravy Paste:_x000D_
Coriander seeds 2 tea spoons_x000D_
Thur dal 3 tea spoons_x000D_
Raw rice 2 tea spoons_x000D_
Red chillies 4 or 5_x000D_
Pepper corns 3 tea spoons_x000D_
Cumin seeds 1 tea spoon_x000D_
Hing 1/2 tea spoon_x000D_
Fresh curry leaves handful_x000D_
Fry the above ingredients in 2 tea spoons of gingelly oil except curry leaves till the stuff becomes golden brown. Add the curry leaves and hing and stir for a minute. Grind them to paste with water and keep aside.
Heat the wok with remaining oil. Add the seasoning items. After the fenugreek becomes brown add the turmeric powder and pour the tamarind juice into it._x000D_
Add required salt. Allow it to boil till the raw smell goes. Now add the paste to it . Add a gooseberry size jaggery into it._x000D_
Let it to boil till the gravy thickens._x000D_
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This can be refrigerated and used for a week. If your using it for only two days you can add any vegetable like drumstick, shallots or garlic to the boiling tamarind water and rest the same procedure._x000D_
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