Serving: 4 | Type: Chettinad-Kuzhambu
Ingredients:
| Mangai Vathal | -10pieces |
| Kothavarai Vathal | -30 to 40 |
| Tomato(Cut) | -1cup |
| Onion(cut) | -½ cup |
| Tamarind | -lemon size |
| Sambar Powder | -2 to 3tbsp |
| Turmeric | -¼tsp |
| Salt | -to taste |
Seasonings:
| Sesame oil | -3tbsp |
| Mustard | -1tsp |
| Urad Dhal | -1tbsp |
| Fenugreek | -¼tsp |
| Red Chili | -2 |
| Asafotida | -¼tsp |
| Curry Leaves | -few |
Method:
- Soak the tamarind with cup of water, squeeze out the pulp and keep it aside.
- Take the vathal soak it with water for 3 to 4 hours and keep it aside.
- Take a pan heat with oil add seasonings fry without burning.
- Add onion sauté for a minute then add tomato, turmeric and salt sauté until tomato get mash.
- Then add sambar powder and tamarind mix well.
- Squeeze out the water from the vathal then add it into the kuzhambu, add 2 or 3 cups of water cook it until vathal get soft and kuzhambu gets thicken.
- Then turn off the stove.
- Serve with white rice.
- If you like garnish with coriander leaves.
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