One of the flavourful vathakuzhambu is the one that is made with Poondu Vatha Kuzhambu. Whenever I say lets make Vatha Kuzhambu, my kids vote for Poondu Vatha Kuzhambu. One of the dishes that my brother also likes which I cook.
Garlic - the best one for this is the Malai Poondu vareity the bigger pods one. - 2 nos (you get close to 24 pods)
Vathakuzhambu Podi - 4 spoons
Curry leaves - few
Salt (use coarse rock salt) - 1 1/2 tsp
Gingely oil - 6 tbsp
Tamarind paste - 8 spoons
Water - 2 cups (200 ml)
Mustard seeds - 1 tsp
Channa dal - 1 tbsp
Methi seeds - 1/2 tsp
In a hard bottom pan add gingely oil and when it is hot reduce the flame and add mustard seeds. When it splutters add the channa dal, methi seeds and the garlic pods. Saute them till the garlic turns golden brown. Ensure the dal and methi seeds do not char. Add the curry leaves and saute it for a few seconds. Add the vathakuzhamby podi and fry it in the oil. Add 1 cup of water from the sides and add the tamarind pulp to it and mix well. Add the salt and add the remaining water and bring it to a boil. Let it reduce to 1/2 and the oil start seperating from it.
Add another 2 tbsp of oil if you want more oil to it. Remove from flame. It can be stored for 3 to 4 days. Add it to hot rice and a spoon of ghee. Serve it with Potato kara curry or some fryums.