Once the oil is hot add the mustard seeds, methi seeds and hing.
As they start to splutter, add the chopped onions and cook until the onions turns translucent.
Meanwhile mix the three tbsps. of cranberry sauce with 2.5 cups of water and set aside.
When the onions are translucent, add the cranberry sauce water to the onion mix.
Add salt and turmeric and let it simmer for 5 to 7 minutes.
Then mix the sambar powder and half cup of water and add it to the simmering mix. You can directly add sambar podi but make sure there are no lumps.
Let it simmer again for 5 minutes. If you prefer thin consistency, add curry leaves and turn off the heat.
If you prefer thick consistency, then mix 1 tsp of rice flour with ½ cup of water and add it to the Kuzhambu and bring it to boil. Finally add the curry leaves and turn of the heat.
That’s it. Kuzhambu is ready. Serve hot with rice and curry.
Along with onions, you can include veggies like drumstick, brinjals, lady’s finger. If your cranberry sauce is too tart, add about 2 tbsps. Adjust the measure as per the tartness. Adjust the salt and spices as per your preference.