Vathal Kuzhambu

INGREDIENTS:

Tamarind             – Lemon sized to extract 1 1/2 cups of juice.

Vathal                   – Any variety a small handful.

Turmeric              – A pinch.

Coconut Milk      – 2 spoons (Optional)

Sambar Powder-  1 spoon heaped.

Salt                           – 3/4 spoon

Hing

Curry Leaves.

Seasoning:

Mustard, Bengal Gram,Raw Peanuts, Curry Leaves, gingely oil.

PREPARATION:

• Keep the vathals,tamarind water  and the seasoning ingredients ready.
• Use a heavy bottomed vessel and pour in it 4 spoons of gingely oil.
• When hot, add 2 spoons of bengal gram, and raw peanuts and saute it for 3-4 seconds.
• Add the vathal and allow to slowly roast in the oil.  Immediately add the mustard, curry leaves and hing in split seconds.
• Care should be taken so the mustard or any of the seasoning ingredients dont brown in the oil as this may alter the taste.
• Pour in the tamarind water on to the vessel.
• Add more torn curry leaves, sambar powder, turmeric, salt and give it a good stir.
• Allow the gravy to simmer and reduce till it becomes a little thicker on medium flame.
• If you have guests visiting, you could add 2 spoons of coconut milk at this point for a richer taste . This is purely optional.
• If you want it to thicken a little more add 4 spoons of water to one spoon of rice flour and briskly mix it to dissolve any clumps.
• Add this rice flour mix to the vatha kuzhambu and stir in to see instant thickening of the gravy.