Tamarind A small Lemon Size
Hot water 2 cups
Manathakkali Vathal 2 Tbsp.
Finely chopped Tomato 2 Tbsp.
Sambhar Powder/Vatralkuzhambu powder 2 Tbsp.
Red chili powder Â½ Tsp.
Grated Ginger 1 Tsp.
Jaggery powder 1/2 Tsp.
Ghee Â½ Tsp.
Salt To Taste.
Gingely oil ( Idhayam Nallennai) 2 Tbsp.
Mustard seeds 1 Tsp.
Fenugreek seeds Â½ Tsp.
Red chilies 2 no.
Chenna dhal 1 Tbsp.
Peanuts 1 Tsp.
Urdh dhal 1 Tsp.
Asafetida powder Â½ Tsp.
Curry leaves few
Soak the tamarind in the 2 cups of hot water for 15 minutes. Extract the tamarind pulp.
In a heavy bottom kadai, heat the oil and add mustard seeds. When mustard seeds start splattering, add all other seasonings. Fry till golden brown.
Now add the Manathakkali Vathal and roast it for few more minutes.
Reduce the stove heat, now add the sambhar powder, turmeric powder, chili powder, grated ginger and chopped tomato fry for few a minutes.
Now add the tamarind water, jaggery powder and salt in it .
Cover and cook over medium heat for about 10 minutes or until the oil separates from the gravy
But keep checking to avoid the masala sticking to the bottom of the pan
Add Â½ tsp of ghee in the end and switch off the stove
Serve hot with plain rice, Pappad and Danger Pachadi.
If the vatral Kuzhambhu consistency is too thin, a spoon of rice flour added with a little water should thicken it up.
You can use more fried curry leaves in the End.