Pathiya Samayal Contest entry by Rajeshwari Ganesh Ingredients Gingelly oil - 2 tablespoon Tamarind - 1 gooseberry size Mustard seeds - 1 teaspoon Urdal - 1 teaspoon Red Chilli - 2 Thur dal - 1 teaspoon Manathakkali vathal - 1 teaspoon Salt - To Taste Ghee - 1 teaspoon Curry leaves - few Method: Heat the tamarind in flame and soak in water and extract the tamarind juice and keep it aside Heat ghee in a pan and fry the manathakkali vathal till it turns crisp. Take it in a plate and keep it aside Heat oil in pan, add mustard seeds, when the mustard seeds starts to sputter, add urdal, broken red chilli, thur dal and fry till the dals turns golden brown color To this add tamarind extract and salt and allow the vathakuzhambu to boil When the raw smell of tamarind goes off, add the fried manathakkali vathal and curry leaves and remove from flame Serve vathakuzhambu with hot rice and sutta appalam |
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