Vatha Kuzambhu
Category : Oil, Tamilnadu, South Indian lunches
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Heat oil in a heavy kadai and add methi seeds; when red add mustard seeds.
- When mustard splutters, add the tur dal and fry till it turns red.
- Add vathal and fry for a minute or two.
- Now add sambar powder and fry again for a minute.
- Add asafotida/curry leaves, rice flour and pour a glass of water and add salt.
- When water boils, add the extracted tamarind juice (which should be thick as a pulp) and allow it to boil.
- When tur dal looks cooked, and oil is floating at the top, add jaggery and switch off the stove now.
- Serve the same with hot cooked rice and fried potato subji or roasted papads.
Ingredients:
Lemon sized tamarind
1 tsp - rice flour
1 tbsp - tur dal
4 tbsp - vathal - either Manathakkali or Sundakkai (Vathal means dreid in sun) available in all dept stores
Salt to taste
1 tsp - jaggery
1 tsp - mustard seeds
1 tsp - methi seeds
Asafoteida, a pinch
2 tbsp - gingelly oil
2 tbsp - sambar powder
Lemon sized tamarind
1 tsp - rice flour
1 tbsp - tur dal
4 tbsp - vathal - either Manathakkali or Sundakkai (Vathal means dreid in sun) available in all dept stores
Salt to taste
1 tsp - jaggery
1 tsp - mustard seeds
1 tsp - methi seeds
Asafoteida, a pinch
2 tbsp - gingelly oil
2 tbsp - sambar powder
RECIPES BY VASANTHY MADHAVAN
 |
|
|
|
|
