Sunday, January 9, 2011

Vatha Kuzhambu

  • 1/4 cup Dry Manathakkali Vathal 
  • Tamarind lemon sized ball
  • 1/2 tsp Turmeric powder
  • 1 pinch Asafatida
  • 1/4 tsp Toor dal
  • 1/2 cup Onion chopped
  • 1/4 tsp Mustard seeds
  • Salt to taste
  • 4 Curry leaves
  • 4 tsp Oil 

Dry roast powder:
  • 2 tsp Coriander seeds
  • 1 tsp Pepper
  • 1/4 tsp Toor dal
  • 1/4 tsp Chana dal
  • 1/4 tsp Fenugreek seeds
  • 5-6 Red chilies 

  1. Fry all the ingredients for dry roast powder separately.
  2. Grind them to a fine powder in  a small mixer jar. This powder can be made in large quantities and stored.
  3. Remove the extract from the tamarind by soaking in warm water and keep aside.
  4. Now heat a pan, add oil, add mustard, when splutters add asafatida and toor dal.
  5. Fry until toor dal is light brown.
  6. Now add chopped onions and curry leaves, fry well.
  7. Add dry manathakkali vathal and fry until dark brown.
  8. Now add tamarind extract and salt.
  9. Allow to cook until the raw smell of the tamarind evaporates.
  10. Now add the grounded dry roast powder and mix well.
  11. Reduce the flame to medium heat and cook until the oil leaves the sides.
  12. Serve with rice along with ghee and papad.
  13. Enjoy! mouth watering! 

  1. In place of manathakkali, sundakkai and vegetables can also be used.
  2. Fry the vegetables well and proceed with the same procedure.


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