1 small cup Red gram dal
¼ tsp Turmeric powder
½ lemon size Tamarind
Sambar powder- 1 tsp
¼ tsp Mustard seeds
¼ tsp Fenugreek
Salt to taste
Asafoetida- a pinch
Curry leaves and coriander leaves
Soak tamarind in water and extract the juice.
Cook the red gram dal with sufficient water, turmeric and few drops of oil for 15-20 minutes. Check in between and add water if required.
Add sambar powder, dal, salt, curry leaves and asafoetida to the tamarind juice and micro high for 6-8 minutes.
Season with mustard seeds and fenugreek seeds.
If required add dilute paste of rice flour to make the kuzhambu thick.