I think I should rename this as chennai vethakozhambu...
Chundakka/manathankkali vethal - 2 tb spn
Red chilli - 2 nos
methi seeds - 1 tspn
small onion - 8 nos (optional)
mustard - 1 tspn
Gingelly oil (Nallennai) - 2 tbspn
tamarind - small lemon size
turmeric - a pinch
Coriander seeds - 2 tbspn
red chilli - 6 nos
jeera - 1 tspn
methi seeds- 1 tspn
curry leaves - 1 strand
Grind the above ingredients in powder form. Don't add water. It is not necessary that it should be powdered finely.
Take a wok. Add gingelly oil (I prefer nallennai. it tastes good).
Add mustard seeds. when splutters, add red chilly and vethal.
Let it fry for 2/3 minutes
Add onions and saute till it turns brown.
Then add the grinded masala . Fry for a minute.
Add the extracted tamarind juice, turmeric and salt.
Let it simmer and when it starts to thicken, remove from fire.
Small quanitity of the kozhambu is taken while mixing with rice unlike sambhar and other kootans.