Sify Bawarchi
Follow us on
Vatha Kuzambhu
By : Vasanthy Madhavan
Category : Oil, Tamilnadu, South Indian lunches
Servings : 4
Time Taken : 15-30 mins
Rating :
  1. Heat oil in a heavy kadai and add methi seeds; when red add mustard seeds.
  2. When mustard splutters, add the tur dal and fry till it turns red.
  3. Add vathal and fry for a minute or two.
  4. Now add sambar powder and fry again for a minute.
  5. Add asafotida/curry leaves, rice flour and pour a glass of water and add salt.
  6. When water boils, add the extracted tamarind juice (which should be thick as a pulp) and allow it to boil.
  7. When tur dal looks cooked, and oil is floating at the top, add jaggery and switch off the stove now.
  8. Serve the same with hot cooked rice and fried potato subji or roasted papads.
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
  Post your Comments