Vattal Kozhambu or Vendiya kozhambu - contribution by Rama Soundararajan

Ingredients:

1. Tamarmind - ball size
2. Onions - 1 big cut into long pieces 
3. Oil - 2 spoons
4. Mustard - 2 spoons
5. Fenugreek / Vendiyam - 1 spoon
6. Red chilly - 3 - 5 pieces
7. Channa dhal - 1 spoon
8. Toor dhal - 2 spoons
9. Sambar powder
10. Rice flour - Mix with water and no lumps (this can be used to make the sambar thicker if it is too thin)
11. Jaggery - 1 small block
12. Asafoetida - 1/4 spoon

Procedure

USE LOW HEAT As ingredients will become black

1. Soak tamarind in water and create 3 - 4 cups of water from the tamarind
2. Heat oil and add asaefoetida, Mustard and red chillies in this order
3. Next add Vendiyam / fenurgreek and red chilly 
4. Once this is heated, add channa dhal and toor dhal till it becomes golden brown
5. Add your onions and fry till golden 
6. Add sambar powder and then the tamarind water. Let it boil nicely and add the rice flour mixture.
7. Add the piece of jaggery