To roast and powder :
Coriander seeds - 1 1/2 tbsp
Pepper corns - 1 tbsp
Coconut - 1 tbsp (optional )
Fennal Seeds - 1/2 tsp
Urad dal - 1 tsp
Dried Red Chilli - 3 no.
Garlic - 2 no.
Channa dal - 1 tbsp
Cumin seeds - 1 tsp
For seasoning :
Mustard Seeds - 1 tsp
Asafoetida - a dash
Onion - 1/2 chopped
Tamarind - small gooseberry size
Sesame oil - 1 tbsp
Curry Leaves - 1 sprig
Salt - as reqd
*In a sauce pan add the oil and do the seasoning.
* First add the mustard seeds when the oil is hot.
* Add the hing and curry leaves.
*Now add the onions and combine well.
*Take out the pulp from the tamarind and add the juice to the seasoned mixture . Give it a boil .
*Transfer the ground powder into the boiling kuzhambu and stir continuously .
*U may add 1 or 2 shallots which is ground to a paste for thickness of the gravy.
*U may skip coconut also. The thing is, i add coconut to all the kuzhambu i make since i like the flavour.
* Close it with a lid and let them boil and marry .
*Add the required amount of salt. Kuzhambu should boil for minimum 5 minutes.
*For that make sure u add enough water.
*And boiled for 5 min.Now ready to your roast and grind Tamarind curry.