This recipe is for making Vatha kuzhambu powder in bulk and ( not a ready mix ) .

Please note this is not like daily sambar podi that we use , as tamrind and other ingredients need to be added at the time of cooking, also this is not a Vatah kuzhambu premix, which is posted elsewhere in this blog . if you want Vatha kuzhambu ready to make with premix powder, click here Vatha Kuzhambu premix 

For vatha Kuzhambu paste click here

Ingredients

To prepare Vatta kuzhambu Podi ( take equal measurement of all ingredients except pepper and methi , curry leaves ) or as under. You can use any cup as measurement and use same to measure the dals and chili .

Toor Dhal - 100 gms

chana /Gram Dhal - 100 gms

Urad Dhal - 50 gms ( can skip or rediuce )

Dhaniya - 100 gms

Red Chilly - 100 gms

Pepper - 20 gms

Fenugreek - 10 gms

Curry leaves - handful

Dry roast all the above separately if doing bulk till aromatic, then powder it in mixe and sieve it twice to get a fine powder .if you have access to a commercial mill you can prepare this in bulk , and no need to sieve .

To prepare Vatha Kuzhambhu with this podi

Tamarind - small lemon size, extract juice for 3 cups

V.podi - 2 tsp or as required

Sundakkai - half handful or small manathakkali , or use only methi seeds to prepare a vendaya vatha kuzhambu

Mustard 1 tsp

3 -4 tbsp sesame oil

Fenugreek seeds a pinch/ methi seeds

Salt

Pinch of turmeric powder

Few curry leaves

Method

• First fry the sundakkai in hot sesame oil , keep aside, in the same pan add more sesame oil , splutter mustard seeds, add methi seeds, curry leaves , add the vatha kuzhambu podi about 2 tsp in this oil . The raw podi /powder must fry in oil first so be generous with oil .

• And fry a bit, then add the tamrind extract about 3 cups , salt, add the fried sundakkai , allow to boil till a thick consistency or as desired . switch off, add more sesame oil on top .

• Asafoetida is not added to the v. kuzhambu instead the flavour and aroma of sundakkai and methi seeds must dominate .