It has always been my childhood favorite- tangy and spicy! I am making it for the first time today, and it turned out to be pretty tasty.
You need: 6-7 baby onions, 1 spoon toor dal, 1 spoon chana dal, 3 tsps vegetable oil, 3 tsps sambar powder, 1 spoon asafoteda powder, a lemon size ball of dry tamarind.
2 spoons of mustard seeds, 1 spoon methi seed, 2-3 dry red chillis and a stalk of kadi pata for tempering,
First soak the tamarind in a medium size bowl of water and set aside.
In a pan, heat the oil and throw in the mustard seeds, methi seeds and kadi pata.
Wait for the mustard to pop. Add the dry red chili (broken in half)the dals, and the peeled small onions. Fry for about 4-5 minutes. Strain the tamarind andpour only the tamarind water to the pan. Add about half a cup of regular water.
Now add the sambhar powder and asafodeta, bit of salt and let it simmer for about 20 minutes. The mixture will become thick. The kozhambhu is ready to be served with steaming rice, papad and some potato raitha.