Vathal Kuzhambu (Gojju)

Ingredients:

Tamarind - 2 tbsp (golf ball size)
Jaggery - 2 tbsp
Rasam Powder - 2 tsp (heaped)
Asafoetida - 1 pinch
Turmeric Powder - 1/4 tsp
Water - 2 cups
Salt - to taste
Rice Flour - 2 tsp
Oil - 1tbsp
Vegetables - one from the list below.
Dried Vegetables -
- Dried Neem Flowers (shallow roasted)
- Sprouted Methi (shallow roasted)
- Dried Manathakkali (shallow roasted)
- Sundakkai (shallow roasted)
Fresh Vegetables -
- Shallots (shallow roasted)
- Okra (shallow roasted)
- Drumstick (boiled)
- Eggplant (shallow roasted)
- Capsicum (shallow roasted)

For Garnish:
Red Chillies - 2 broken pieces
Curry Leaves - 5 leaves
Mustard Seeds - 1 tsp
Urad Dal - 1/2 tsp
Channa Dal - 1/2 tsp
Fenugreek - 1/2 tsp (except when using methi leaves)

This can be made with one of the following vegetables:

Method:
1. Soak tamarind in water for 1 minute in microwave.
2. In a pan, heat the oil, add mustard seeds.
3. When mustard seed splutters add urad and channa dal.
4. Add chillies, turmeric powder, asafoetida and curry leaves.
5. If using fresh vegetables, then you can add them here and roast till they get soft.
6. Add rasam powder and salt. Mix it well.
7. Add the tamarind water and boil it for 10-15 minutes.
8. Till it thickens.
9. Add jaggery and let it boil 5 minutes.
10. Dissolve rice flour in water and add it. Let it boil for a minute.

Tips:
1. Add jaggery after the tamarind water boils. If you add before, the syrup from jaggery can make it difficult to observe tamarind boil.