Sundakkai Kuzhambu

I never had this before getting married. When my husband mentioned that he likes this sundaka kuzhambu, I put on a blank face then. Eventually I learned how to make this. Its divine tasting and goes very well with hot rice. Hope you all like it too. For us south Indian's this certainly is the first choice than KFC.

Ingredients:
Sundakkai Varthal: 3/4 cup
Tamarind paste: 2 tbsp soaked in 2 cup of water (you can increase or decrease this according to taste)
Medium onion: 1 chopped
Garlic cloves: 3
Curry leaves: 1 string
Salt: 1 tsp or according to taste

For tempering:
Oil: 2 tbsp
Mustard seeds: 1 tsp
Urad dal: 1 tsp
Channa dal: 1 tsp
Fenugreek/methi seeds: 1/8 tsp
Asafitida: a pinch

For fine grind:
Chanaa dal: 1 tsp
Urad dal: 1 tsp
Channa dal: 1 tsp
Red chillies:  4
Black pepper: 7-8 (you can reduce this)
Grated coconut - 1 tbsp (optional)


Method: 

• Soak the Sundakkai varthal in water for 10 mins to soften them and also to red rid of dust.
• Dry roast everything under "fine grind" section and make a powder. 
• Heat oil in a pan and add one by one everything under "for tempering" and fry for a min. 
• Now add the sundakkai varthal (without water) and fry for couple of mins.
• Now add curry leaves followed by garlic and onions and fry until the onions are soft. 
• Now add salt and the ground powder. Stir and add the tamarind water. 
• Simmer the stove and let the kuzhambu thicken until the desired consistency is achieved. It takes about 30 mins. Serve hot with rice.