Vengaya vathakuzhambu

1. Dry roast sambar powder for half a minute and keep aside.

2. Heat oil in a pan and splutter mustard seeds and fenugreek seeds.Then add dry chilli,curry leaves and shallots.Saute till the shallots turn light brown.Then add sambar powder and turmeric powder to it.Mix and saute for 1 more minute.Now add in tamarind juice and grated jaggery.Sprinkle enough salt,cover and let it boil.Then cook in low flame till shallots become soft.( Don't overcook and mash the shallots; they should retain shape ) Then mix rice flour with 2 tblpsn warm water and add this to the gravy.Sprinkle hing/kayam.Mix well and cook in low flame till the gravy attains a " kuzhambu " consistency.Remove from fire and serve with rice ,pappad and any side dish of your choice.

3. Notes: The gravy will become thicker with time.So adjust the consistency accordingly.
This dish tastes better when used next day..