vathal kuzhambu

SERVING SIZE – 4


INGREDIENTS:

• vathal – 2 tbsp
•Tamrind – lemon size
•Turmeric powder – 2 pinch
•Sambar powder – 1 1/2 tbsp
•Toor dal – 1 tsp
•Mustered Seeds – 1 tsp
•Fenugreek seeds – 1/2 tsp
•Hing – 1/4 tsp
•Curry Leaves – 1 sprig
•Gingelly Oil – 4 tbsp
•Grated Coconut – 1 tbsp(optional)
•Grated Jaggery – 1 tsp
•Salt – to taste

PREPARATION:

•Soak the tamrind in warm water for approx 10 min. Mash the tamarind well and extract (filter) the water.

•Take a kadai and heat the oil. Then add mustered seeds. When it splutters add toor dal, fenugreek seeds and curryleaves and stir it well.

•Add vathal fry until brownish black color. Make sure vathal doesn’t burn. Cook it in the medium flame.

•Add Sambar powder, turmeric powder, hing and grated coconut and mix it well.

•Then add tamarind water and salt, stir it well. Cook until the raw smell is gone.

•Add the grated jaggery and mix it. Boil until the oil seperates out (you can see it float on top).

•Serve it hot with rice and Papad.