Vatha Kuzhambu

Ingredients:

Dry Mango pieces( can be replaced with fried brinjal, ladies finger etc) - 1 fistful
Tamarind lemon sized ball
Turmeric powder 1/2 spoon
Asafoetida 2 spoons

For Seasoning:

Mustard seeds 3 -5 Spoons
Curry leaves 1 large bowlful
Chana dal 2spoons
Sesame oil 1/2 teaspoon( any cooking oil)

To Be Fried Each Separately in Little Oil and Wet-Ground Togather to Thick Paste:(Vatha Kuzhambu masala)

Udit dal 4 spoons
Chana dal 2 spoon
Fenugreek seeds 1/4spoon
Dry red chilies 6
Pepper corns 5-6
Sesmae oil few spoons.

Wet Grind to thick batter like consistency and set aside!

Method:

Better....fry the 'vatha kuzhambu masala' (listed above)ingredients first. Each seperately in little oil, till they turn to golden to reddish color. Infact very aromatic! Then wet-grind them togather, using very limited water. Set this masala aside.
In a non-reactive bowl, soak tamarind with 1-2 cups of luke warm water for 1-2 hours. In a blender, run this along with the same soaked water and extract a thick tamarind milk. Set aside.
In a the same pan, heat remaining oil. Now add thick tamarind milk, salt, turmeric powder broken into. Cover and cook over medium heat for about 12-15 minutes.When the tamarind's raw odour leaves the pan and it starts to consolidate, better add 'vatha kuzhambu masala' and 'fried manga. I used brinjal instead'! Bring this to boil. Again switch to medium heat and cook without lid. Maybe till the raw odour of wet-ground paste is gone. The gravy should really thicken now. Wait till oil shows up on sides and top. Then remove from heat.
In a seperate pan, heat oil, add the tempering spices one by one and wait till they pop. Now run this seasoning over the gravy made above. Always season your gravy at last, like a final touch...it makes it really aromatic!!!

 

 

 

By: Asha