VATHA KULAMBU

To Grind:

Corriander seeds 1 tbsp

Methi seeds – ½ tbsp

Urad dal – 1 tbsp

Channa dal – 1 tbsp

Red chillies – 3/ 4 (depends on the spice level)

Ingredients:

Shallot / Pearl onions – 9 or 10 (You can substitute half of a red onion if shallots are not available.)

Garlic pods – 4 /5 (This is optional)

Tamarind – A small lemon sized ball

Vathal/ Vegetable of your choice(sundakaai vathal)

Sambar powder – 1 tbsp

Turmeric Salt Oil - 2 tbsp

Pepper - 1 tbsp

Asofetida / Hing – 1 pinch

Curry leaves – 1 sprig

Mustard seeds – 1 tsp

METHOD:

1. Soak the tamarind in water and extract the tamarind pulp. To make your work easier you can microwave the soaked tamarind for 30 seconds.

2. Dry roast all the ingredients that has to be ground and make them into a smooth dry powder.

3. In a heavy bottomed pan (traditionally a cast iron kadai is used), heat few spoons of oil. Usually sesame oil or gingely oil is used , but any oil would do good. If you are planning to use vathals instead of vegetables, now is the good time to fry those. Once done take it and leave it aside. You can add it at a later time to the kuzhambu.

4. Add the mustard seeds, curry leaves, asafetida, urad dal and channa dal to the oil.

5. Now add garlic, fry till its raw smell goes off add then add onions, fry till they turn to golden brown color. Add the sambar powder, tumeric , salt and sauté for 2 mnutes.

6. If you are planning to add vegetables add it now and sauté for few more minutes.

7. Now add the tamarind pulp and let it simmer for around 10-15 minutes.

8. Then add the dry ground masala powder, stir well. Add the vathals immediately after the masala powder and allow it to boil for 10 more minutes.

9. If vatha kolambu is too watery add 1 tsp of rice flour and allow it to boil to get the required consistency.

10. Enjoy vatha kuzhambu with hot steamed rice and sutta appalam