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 masiya l, 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: Heat gingelly oil in a hard-bottomed pan. Add mustard seeds and let them splutter. Add channa dal and hing to the pan. Mix well until the dal turns golden