Take out the tiny parts of Vazhaipoo, keep inside water.

Add a few drops of buttermilk in the water. This will help to avoid discoloration.

Just before using, drain the water from the vazhaipoo

Soak small lemon sized tamarind in water.

Add 1 tsp oil in a pan and add black pepper, cumin seeds, red chili, and small onion.

Roast till onions turn golden brown

Once done, take out from the pan.

Cool and grind into a smooth paste adding little water.

Add 2 tbsp sesame oil in a pan and add mustard seeds, methi seeds and curry leaves.

Once the mustard splutters, add small onions and garlic cloves.

Saute for 2 minutes and add the vazhaipoo.

No need to chop the vazhaipoo.

Mix well and cook for 2 minutes

Now add the turmeric powder, coriander powder, red chili powder, and salt.

Mix well.

Add 2 cups of tamarind extract to the pan and mix well.

Let this boil for 10 mins.

Now add in the ground paste

Let this boil for 5-7 minutes

Switch off the flame.

Add 1 tsp sesame oil in the last. This step is optional.

Vazhaipoo kuzhambu is ready.

Serve with hot rice and any dry curry of your choice.