6. Vatha kuzhambu

1.     Vatha kuzhambu

Type1:

Tamarind – 1 big lemon size.

Salt – 1tbs

Mustard- ½ tsp

Urid dal- 1tsp

Channa dal – 1tsp

Red chilli – 3

Methi seeds – 1tbs

Hinge – a pinch

Red chilli powder – 1 ½ tsp

Turmeric powder – ½ tsp

Oil- 3tbs preferably gingely oil

Curry leaves

Tomato – 1(chopped into two pieces)

Vathal – sundaikai/ manathakali/ kothavarangai -1 handful

( one big onion or 10 sambar onions can be used instead of vathal).

Method:

1.     Heat the oil, fry the vathal till it turns dark brown not black and remove the vathal leaving the rest of the oil.

2.     Add mustard seeds. After it splutters add urid dal, channa dal, pieces of red chilli, methi seeds and hinge. Fry till the dals turn brown. Add tomato pieces so that its skin touches the vessel. Leave it for 2 seconds.

3.     Switch off the stove and addhalf of the curry leaves, chilli powder and turmeric powder (to avoid the oil splash out and the smell of the chilli irritate the nose).

4.     Once the pan is cooled enough add tamrind extract and salt. Add half of the roasted vathal.Add the rest of the curry leaves. Allow it to boil for 5minutes.

5.     If the consistency is watery add rice flour paste.

Note: If you are using onion instead of vathal , first fry the dals and then add chopped onions and tomato. Switch off the stove and add chilli powder.

Rest of the roasted vathal can be added before serving which will be little crispy and tasty.

Type2:

          Ingredients:

          Manthakkali/ sundaikai vathal

          Sesame oil – 5tbs

          Turmeric powder – a pinch

          For grinding

          Channa dal – ½ tsp

          Daniya – 1tsp

          Methi seeds – 1tsp

          Red chilli – 6

          Hinge – a pinch

          Tamrind – 1 big lemon size

          Curry leaves – 10/15

          Salt – 1tbs

          For Garnishing

      Mustard – 1tsp

     Urid dal – 1tsp

     Red chilli – 3 (broken)

     Hinge – a pinch

     Methi seeds- ½ tsp

     Curry leaves

     Method:

1.     Heat a spoon of sesame oil and fry all the ingredients given under for grinding till the dals turn brown. Grind them into a fine paste.

2.     Extract1 ½ cup of tamrind paste after soaking it in hot water.

3.     Heat the rest of the oil and fry the vathal, drain the oil and keep the vathal alone aside.

4.     Add mustard to the rest of the oil, after it splutters add the rest of the ingridients given under garnishing and curry leaves and turmeric powder.

5.     Add the paste, salt and tamrind extract. Allow it boil for 5minutes.

6.     Add the roasted vathal.