Preparation
Time : 15 mins Cooking Time : 15 mins Serves / Makes :
Ingredients
Vatral Kuzhambu Sundakkai, Manathakkali or any vegetable Vatral or you could use fresh Brinjals cut into cubes; Lady’s fingers could be fried nicely & add’d to the Kuzhambu, Tomatoes could be used. Tamarind a golf size ball soaked in water & the pulp extracted & kept aside; Sambar Powder 1 1/2 - 2 tbspn. For Seasoning: Mustard Seeds 1/2 tspn; Methi Seeds-1/2 tsp.; Dry Red Chillies-4 de seeded & broken & kept; Channa Dhal 1 tspn.; Asafoetida Powder - a big pinch; Curry Leaves - few Oil 4-6 tbspns. Salt to taste
Method
Soak the tamarind in water & extract the pulp (juice). Add salt to taste - & keep aside. Now put a vessel on the gas add oil when hot add the channa dahal, curry leaves red chillies, mustard & methi seeds & fry till dhal is brown & the mustard seeds crackle now lower the heat add the Sambar powder & fry for 2-3 mins. do not allow to burn - a nice smell will arise now add the Tamarind water mix well & allow to bubble nicely till the required thickness has been reached - remove from fire & serve with ghee, roasted pappads & plain white rice.
Tip: You could roast/broil 2 tspns of rice & powder the same mix in a little water & add to the Vatral Kuzhambu to thicken faster. Vatral Kuzhambu method 2 For Masala Urud Dhal 2 tspns; Pepper corns 1 tspn; Red Chillies 4 nos; asafoetida a bit; Fry the above ingredients in a little oil until golden brown & grind to a smooth paste. To the the Tamarind juice add the paste & prepare the Vatral Kuzhambu.
