Vatha Kozhambu Podi(Agraharam Style)

Toor dal, Chana dal, Urad dal, Coriander seeds, Mustard, Black sesame, Rice, Fenugreek, Red chilli, Black pepper, Curry leaves.

1. Heat sesame oil in a heavy-bottomed kadai.
2. Fry the vathal until crisp and fragrant. Remove and keep aside.
3. In the same oil, add mustard seeds and let them pop happily.
4. Add fenugreek seeds and curry leaves.
5. Add garlic if you like and sauté till the kitchen smells amazing.
6. Add small onions or any other vegetables, with tomato if you prefer. Cook until soft.
7.Add Varahi’s Kuzhambu Milagai Podi and roast well till oil starts to separate.
8. Add tamarind pulp, asafoetida and salt. Let it boil for 5 minutes.
9. Add Varahi’s Special Vathakozhambu Podi and simmer for 5–7 minutes.
10. Finish with a drizzle of gingelly oil and watch the kuzhambu thicken and shine.
11. Add the fried vathal, simmer for 3–4 minutes, switch off and let the flavours settle.