Manathakkali Vathakuzhambu A traditional recipe

 When we say Vathakuzhambu we in our family end up voting for either shallots vathakuzhambu or Poondu Vathakuzhambu. But my personal favourite is the manathakkali vathakuzhambu made using dried manathakkali vathal. Mom used to make it with fresh green manathakkali too. But this one gets thicker by the day and tastes too good in the night or the next day. Though the best combination with this is Keerai koottu or Keerai masiyal, I also prefer it with potato kara curry.

Here's the recipe for delicious Manathakkali Vathakuzhambu:

Ingredients:

• 
  2 tablespoons Manathakkali Vathal (unsalted)
• 8 tablespoons Tamarind Paste
• 4 tablespoons Vathakuzhambu Podi
• Few Curry Leaves (optional)
• 6 tablespoons Gingelly Oil

Salt, to taste

• 200 ml Water

For tempering:

• 1/2 teaspoon Mustard Seeds
• 1 teaspoon Channa Dal
• 1/2 teaspoon Hing (Asafoetida)

Method:

1. Heat gingelly oil in a hard-bottomed pan. Add mustard seeds and let them splutter.
2. Add channa dal and hing to the pan. Mix well until the dal turns golden brown.
3. Add the Manathakkali Vathal to the pan and fry until it becomes dark brown and crispy.
4. Stir in the Vathakuzhambu powder and sauté well in the oil.
5. Add salt to taste.
6. Mix the tamarind paste with water to achieve a thick consistency.
7. Pour the tamarind-water mixture into the pan and allow it to boil.
8. Cook until the water reduces and the oil starts floating on top, indicating that the Vathakuzhambu is ready.
9. Remove from heat and serve hot.
10. Enjoy with sutta appalam or your favorite accompaniment.