Ingredients:
- Tamarind - 1 small lemon size
- Sambar Powder - 2 to 3 tspn
- Manathakkali - 1 to 11/2tblspn
- Dry red chilli - 2 no
- Mustard - 1 tspn
- Methi Seeds - 1/4 tspn
- Channa Dhall - 1/2 tspn
- Asafoedita Powder - 1/4 tspn
- Curry leaf - few nos
- Gingelly Oil - 2 to 3 tblspn
- Salt - to taste
- Water - 3 Cups
Method:
- Soak the tamarind in a cup of water for few mins until it becomes soft
- Heat oil in a kadai, add mustard after it burst add methi, channa dhal and dry red chillies
- When the dhall turn golden brown add manathakkali vathal along with asafoetida powder and curry leaves and saute for few mins
- Then add sambar powder 2 to 3 tblspn according to the spicyness and fry nicely
- Meanwhile smash the tamarind nicely in water and filtered it to get thick juice
- Add this juice to the kadai along with 2 or 3 more cups of water and salt
- Allow it to boil, inbetween taste the kuzhambu and add water or salt according to taste
- When the kuzhambu comes to 3/4 level switch off the stove
- Serve this spicy manathakkali vathakuzhambu with plain rice along with paruppu usili http://ananya-kitchens.blogspot.com/2011/12/ananyas-tasty-and-crunchy-paruppu-usili.html and enjoy
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