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This kozumbu can be fiery tasting but equally great & tasty preparation. This is prepared in two variations. One using no Garlic/Onions , another using Both Garlic and Onions . This is more on Sour side and also a little HOT. Tastes great with steaming rice.

1/4 Cup (40 ml) of Thick Tamarind extract
2 Spoons of Sambar Powder
1.5 Spoons of Rice powder
1 sp. Jaggery
30 ml. Gingely oil
3 to 4 Table spoons of Vatral (Manathakkali or Sundakkai or any other Vatral, but in my opinion Sundakkai and Manathakkali are the best tasting Vatrals)
1/4 cup Sambar Vengayam
1 spoon Perangayam( asafoetida)
Salt to taste

1/2 sp. Mustard seeds
1/2 sp. Fenugreek seeds
3 to 4 Red Chillies (broken)
Two strands of Curry leaves for Garnishing.





Fry Vatral in little oil till dark brown and keep aside. Fry Sambar Vengayam in little oil and cook for about five minutes. Set aside. Now take oil for tampering in a kadai and add Mustard, Fenugreek and Broken red chillies. When the mustard starts popping, add Sambar powder and immidiately, add Vatral which you have fried and add Tamarind extract. Add partially cooked Onions now. Take care not to burn the sambar powder.Now on a medium flame let the whole thing simmer till raw tamarind loses its smell. Now add water and salt and let the whole thing simmer for about four minutes. Now add rice flour and stir well. Let the whole mass become thicker. You may add Asafoetida now. Some people prefer to add asafoetida in Tampering but I prefer towards the end. Add Jaggery, stirr well and your Vatral Kozumbu is ready. Now Garnish with curry leaves and serve hot. Vatral Kozumbu is not used as much as sambar in quantity .So take care not to cook as much as Sambar. People who prefer the Kozumbu to be hot, they may add a spoon of Chilli powder extra ,over and above the Sambar powder used.

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