VATRAL KOZHUMBU

Ingredients:

Sundakkai or Manathakkali or any vegetable Vatral or you could use fresh 
Brinjals cut into cubes & used; Lady’s fingers could be fried nicely & add’d 
to the Kuzhambu, Tomatoes could be used. Tamarind a golf size ball soaked in water & the pulp extracted & kept aside; 

Sambar Powder 1 1/2 - 2 tspn.

For Seasoning:
Mustard Seeds 1/2 tspn; 
Methi Seeds-1/2 tsp.;
Dry Red Chillies-4 de seeded & broken & kept;
Channa Dhal 1 tspn.; 
Asafoetida Powder - a big pinch; 
Curry Leaves - few
Oil 4-6 tbspns.
Salt to taste

Method:
Soak the tamarind in water & extract the pulp (juice). Add salt to taste 
- & keep aside. Now put a vessel on the gas add oil when hot add the channa dahal, curry leaves red chillies, mustard & methi seeds & fry till dhal is brown & the mustard seeds crackle now lower the heat add the Sambar powder & fry for 2-3 mins. do not allow to burn - a nice smell will arise now add the Tamarind  water mix well & allow to bubble nicely till the required thickness has been reached - remove from fire & serve with ghee, roasted pappads & plain white rice.


Tip:
You could roast/broil 2 tspns of rice & powder the same mix in a little 
water & add to the Vatral Kuzhambu to thicken faster.

Vatral Kuzhambu method 2 :

For Masala:
Urud Dhal 2 tspns; Pepper corns 1 tspn; Red Chillies 4 nos; asafetida a 
bit.

Fry the above ingredients in a little oil until golden brown & grind 
to a smooth paste. To the the Tamarind juice add the paste & prepare the 
Vatral Kuzhambu.

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