Manathakkali Vathakuzhambu

 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.


Manathakkali Vathal (Better to use the unsalted ones) - 2 spoons
Tamarind Paste - 8 table spoons
Curry leaves -  few (optional) 
Gingely Oil - 6 tbsp
Salt - to taste
Water - 200 ml

For tempering:
Mustard seeds - 1/2 tsp
Channa dal - 1 tsp
Hing - 1/2 tsp

In a hard bottom pan add the gingely oil and when hot add the mustard seeds and let it splutter. Add the channa dal and hing and mix well. Now add the manathakkali vathal and fry it in the oil when it is fried and becomes dark brown add the vathakuzhambu powder and saute well in the oil. Now add the salt too. Mix the tamarind paste in the water to a thick consistency and add it to the pan and allow it to boil. When the water reduces and the oil starts floating on top it is the right to remove it from flame. Accompany it with sutta appalam too. 

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