Vathal Kuzhambhu (vatha kuzhambhu)

Ingredients

Sunda vathal / Manathakkali vathal - 1/ 2 (handful)
Tamarind - 1 pod
Coconut - 1/8 of  a whole coconut
Red chillies - 2
Cumin (Jeera)  - 1/2 sp
Big onion - 1/2
Coriander powder - 3/4 sp
Red chilli powder - 1/2 sp
Turmeric powder - 1/4 sp
Salt - To taste
Tomato - 1
Seasoning:
Oil - 3 sp + optional 2 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Onion - 2 sp
Curry leaves - 10 Nos.

Sundavathal

Manathakkali vathal

Method

1. Grind coconut, red chillies, cumin to a fine paste adding necessary water.
2. To this, add onion and again grind to  a fine paste.
3. Soak the tamarind in hot water for 10 min and extract the tamarind juice.
4. Add oil to a pan under medium heat.
5. Add either one of the vathal and fry it till it is well cooked w/o getting burnt. Keep aside.
6. To the same pan, add the additional oil (if required) and do the seasoning.
7. To this add the grind masala, tamarind extract, the masala powders, tomato and salt with necessary water.
8. When this starts to boil, add the vathal (roasted) and cook in a medium heat so that the vathal gets incorporated within the masala.
9. Simmer to get a thick consistency and the oil separates out.
10. Serve with white rice.

Sundavathal Kuzhambhu

Manathakkali vathal kuzhambhu

Note

1. The store - bought vathals will  usually be soaked in a mixture of buttermilk & salt and finally dried. So they will normally taste salty. Hence care needs to be taken while adding salt to the kuzhambhu.
2. Sunda vathal kuzhambhu may taste bitter. But these are good to be taken in the diet atleast once in two weeks for its medicinal properties.
3. The more quantity of vathal added, the more tastier the kuzhambhu will be.
4. Never crush the vathal to small pieces before adding. This is sure to spoil the kuzhambhu.
5. Even with little kuzhambhu, lots of rice can be eaten. So take utmost care with the quantity of coconut and tamarind.