Vathakuzhambu

Makes 2 cups
Ingredients

Tamarind pulp got from tamarind about the size of a lime
Salt 1 ½ tsp
Sambar Powder 2 ½ tsp
Mustard seeds ½ tsp
Fenugreek seeds ½ tsp
Tuvar Dal 1 tsp
Red chillies 2 (broken into halves each)
Asafoetida
Curry leaves
Vatral/vathal ( eg.., manathakkali, sundakkai, thumidikai, kathirikai…)
Oil 4 -5 tsp
Rice flour 1 tsp

Get Cooking!

1. In a stone vessel or a heavy bottomed vessel, take some oil and add mustard seeds, fenugreek seeds, red chillies, tuvar dal and asafoetida.
2. Add the curry leaves and the vatral and roast it a little.
3. Once they get roasted, add the powder and roast till it is red.
4. Add the tamarind water (made by dissolving the pulp in about 2½ cups water) and the salt. Let boil.
5. Once it boils down to 2 cups quantity, dissolve the rice flour in some water and add that in.
6. Let it boil well and then switch off the heat.

Tips

If adding some kind of beans vathal, you could add this after adding the tamarind water. If using brinjal vathal then add it at the beginning. You could fry some moongwadi or karuvadam and add that also. I sometimes put in cut tomatoes with the vathal and reduce the amount of tamarind. You could chop onions and roast them after the seasoning before adding the tamarind water.