Vathal Kozhambu

Make a Dry roast all the whole ingredients on slow flame till getting crisp, let it cool and make powder then set it aside.

Make tamarind water using with 600 Gms for 75 Gms of tamarind, then strain keep it aside.

Heat oil in a pan add Mustard seeds, Urad dhal once its splutter add garlic and curry leaves sauté for a minute then add onion sauté till golden brown.

Add grounded spice mixer sauté on slow flame then add tamarind pulp, required water &salt mix well until its stick on the bottom leave to boil. Once oil will occur add Jaggery and Umami seasoning AJI-NO-MOTO® mix well then switch off the flame.

Heat gingely oil in a pan add Vathal (turkey berry) allow to deep fry then switch off flame, know add pinch of chili powder for garnish and pour into the Kozhambu and cover for few seconds.

Serve hot with rice and sutta appalam.