Sundaikka Vatral Kuzhambu 1

Vatha kuzhambu is a south Indian dish served mainly with rice and papad. It has a single vegetable/ vathal as a base and is a simmered stew of tamarind with a set of spices A spicy gravy made with either fresh vegetables or dried vathal.

 Ingredients

Tamarind                                1 small lemon size

Sundai vatral                          2 tbsp

Chenna dhal                           1 tbsp

Methi seed                             1 tsp

Red chili                                3 no.

Vatral kuzhambu powder
(Click the link)                       2 tbsp

Turmeric powder                     1/4 tsp

Hing                                     1 tsp

Mustard seed                         1 tsp

Curry leaves                          1 stem

Gingili oil                              2 tbsp

Salt                                     as required

Method:

•  Soak the tamarind in hot water.  Make thick extract.
• Heat the oil in kadai, fry mustard seed, red chillies, dhal, and vatral and curry leaves.
• Add turmeric powder, vatral kuzhambu powder and Hing. Fry for few minutes.
• Add tamarind extract, salt and boil for 10 minutes.
• If the vatral kuzhambu consistency is too thin, a spoon of rice flour added with a  little water should thicken it up.
• Garnish with curry leaves.
• Serve with Rice, Pappad, Dangar Pachadi.

Hotel Idli Sambhar

This sambhar is very easy to make. It tastes like Hotel Saravana Bhavan sambhar. Try it and give me your feedback.

Ingredients:

Toovar dhal                             2 tbsp

Moong dhal                               ¾ cup

Tomato                                     3 no

Green Chilies                             3 no
ginger                                        1tbsp

Jalapeno chili                              1 no

Cut vegetables                            ¼ cup ( carrot , potato )

Sambhar Powder                          2tbsp

Turmeric powder                          ¼ tsp

Asafetida (Hing)                            ¼ tsp

Coconut                                        ¼ cup

Aniseed (Snafu, Sombhu)              ¼ tsp (optional)

Salt                                                 to taste

Oil                                                    2 tsp

Mustard seed                                   ½ tsp

Curry leaves                                     1 stem

Cilantro (coriander leaves)                2 tbsp

Method:

• Cut the tomatoes, vegetables, chillies, curry leaves and ginger
• Heat oil in pan; fry the tomatoes and vegetables for few minutes.
• Then add Sāmbhar powder, turmeric powder and Asafetida (Hing) on it and fry for 2 minutes.
• Cook all above ingredients with dhals in pressure cooker till 3 whistles.
• Grind coconut with aniseed very nicely. Keep aside.
• Take out dhals from pressure cooker. Add salt, coconut masala and boil for 5 minutes.
• Heat the oil in pan adds mustard seeds, curry leaves and fry.
• Pore over to Sambhar and decorate with coriander leaves.
• Serve with idli, dosa and any tiffin items.

Note: If you want more sour you can add more tomatoes .