Vatha Kozhambu

Method

1. 1

   Soak the tamarind in 1 cup of water and extract the tamarind juice.

   WaterTamarind

2. 2

   In a pan, heat gingelly oil, add channa dal, urad dal, fenugreek seeds, fennel seeds, cumin seeds, black peppercorns until aromatic.

   Gingelly OilChana DalUrad Dal (split)Fenugreek SeedsFennel SeedsCuminBlack Peppercorns

3. 3

   Once the spices emit aroma, add the shallots and garlic. Saute until the shallots are translucent. Add the curry leaves.

   Small Onion (Shallots)GarlicCurry leaves

4. 4

   Add the chopped tomatoes and saute for a minute. Add the turmeric powder, chilli powder and coriander powder and continue cooking for 2 more minutes.

   TomatoTurmeric PowderCoriander PowderRed Chilli Powder

5. 5

   Add the grated coconut and saute for a minute.

   Coconut (Grated)

6. 6

   Grind this into a smooth paste in a mixer grinder.

7. 7

   In another Kadai, heat 4 tbsp of Gingelly oil. Add the Vathal and saute for 1 minute. Remove the Sundakkai Vathal from the Kadai.

   Gingelly OilSundakkai Vathal

8. 8

   To the same oil, add the mustard seeds and urad dal. Allow the mustard seeds to splutter. Add the dried red chillies and curry leaves. Add 1 thinly sliced onion and saute until the onions are translucent.

   Mustard SeedsUrad Dal (split)Dry Red ChilliCurry leavesOnion

9. 9

   Add the ground masala paste, salt to taste and continue to cook. Add 2 cups of water and simmer for 5 mins.

   Water

10. 10

    Add the tamarind juice, jaggery. Cover and simmer for 10 mins.

    SaltJaggery

11. 11

    Add the Sundakkai Vathal and simmer for 2 more minutes. Remove from heat and serve hot with Rice.