Manathakkali Vathal Kuzhambhu

This recipe is a special south Indian spicy gravy.
I got this recipe from my neighbour. Very very superb recipe.
Can try it out with sundaikkai vathal too.


Ingredients:

Manathakkali vathal - 3/4 cup

Tamarind - big lemon size

Sambhar powder - 2 tsp

Turmeric powder - 1/2 tsp

Salt

Gingelly oil - 3 tbsp

Grind coarsely:

Tomatoes - 2 medium

Garlic - 1 full piece


To temper:

Small onion - 1 cup

Red chillies - 2

Curry leaves - few

Method:

1. Soak tamarind in water and squeeze out the pulp.

2. Wash vathal in water.

3. Heat oil in a kadai, add vathal and fry in a slow flame.

4. Remove vathal from oil and transfer to a plate.

5. Temper with the given ingredients.

6. Add grounded tomato and garlic and fry for 1 min.

7. Add tamarind pulp, salt, turmeric powder and sambhar powder and cook it covered till raw smell goes off.

8. Add fried vathal and simmer the flame.

9. Cook until oil separates from the kuzhambhu.

10. Serve with appalam, papad...

Mysore Rasam

Ingredients:

Tamarind - lemon size

Tomato - 1

Dhal water - 1 cup

Oil

Salt


Dry roast and grind:

Tuvar dhal - 1 tsp

Red chilli - 1

Dhaniya - 1 tsp

Pepper - 1/2 tsp


To temper:

Mustard seeds - 1/2 tsp

Curry leaves - few

Red Chilli - 1

To garnish:

Coriander leaves - few.


Method:

1. Mash/ Cut tomatoes.

2. Mix water with tamarind and drain the puree and take about 1 cups.

3. In a kadai, boil tamarind water along with tomatoes for 2 minutes.

4. Add dhal water, grounded powder, salt.

5. When it is about to froth, remove.

6. Temper and garnish with coriander leaves.

Variation:

a). You can roast with oil/ ghee and then powder. It gives some different taste.

b). I used Moong dhal water to this rasam.