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So here's what you need - (This recipe is for 4 people... adjust accordingly)
For the aracha vizhudhu or the grinding -
1. 1 teaspoon of white rice
2. 2 teaspoons of channa dal (kadalai paruppu)
3. 1/4 teaspoon of methi seeds (vendhiyam)
4. 4-6 dry red chillis
5. 1/2 cup of powdered coconut
6. 1 spoon of oil to fry 1-5 and 1 spoon more to fry 10.
7. 1 cup of buttermilk
For the kozhambu
8. 2 bowls of tamarind juice from squeezed from tamarind roughly the size of a lemon
9. 1/2 cup of chopped tomatoes/ brinjal/ ladies finger/ use your imagination for the thaan (the veggies that go into it)
For the seasoning
10. 1 teaspoon of mustard seeds (kadugu)
11. A pinch of turmeric
12. A pinch of asfoetida
13. 4-5 curry leaves (kadi patha)
and salt to taste.
So how do you go about it?
1. Fry 1-5 using oil and allow it to cool before grinding it in a mixer using sufficient quantity of water for the mixing.
2. Mix the ground paste in the cup of buttermilk and set aside.
3. Meanwhile, start boiling the tamarind juice with the thaan in it.
4. Once it starts boiling, add the turmeric and the asfoetida and let it boil another few seconds.
5. Add in the ground mixture while stirring and let it boil for just a minute before turning the gas off. Additional boiling may result in curdling of the buttermilk.
6. Fry the mustard seeds and the curry leaves separately and add to the kozhambu.
And serve with steamed rice and beans curry....... Delicious! Thanks Amma.