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.

Ingredients

Manathakkali Vathal (Better to use the unsalted ones) - 2 spoons

Tamarind Paste - 8 table spoons

Vathakuzhambu Podi - 4 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

Method:

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. 

Poondu Vatha Kuzhambu

 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. 

Ingredients:
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)

For tempering

Mustard seeds - 1 tsp

Channa dal - 1 tbsp

Methi seeds - 1/2 tsp

Method:

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.