VATHA KOLUMBU

This is my all time favourite dish! Served with hot hot rice and applams! Smack! Anyday ......anytime............alll the time! 

For those of you who don't know this dish...........It's a very famous South Indian dish which is sour from the tamarind and is balanced out with the sweetness from the jaggery/ palm sugar. It is thicker than the usual curries. There is no thickening agent used. It's made thick with just simmering for a longer time. Thats how it gets its name. 'Vatha' meaning 'simmered'.

INGREDIENTS:

manathakali vathal - 3 tbsps

sesame oil/nallenai - 1/4 cup

mustard seeds - 1 tsp

fenugreek seeds/ vendhayam - 1 tsp

small onions/ chinna vengayam - 15

garlic - 6

tomato, pureed - 1

curry leaves - 10

sambar powder - 1 tbsp

red chili powder - 3 tsps (depends on your spice level)

turmeric powder - 1/4 tsp

hing/asafoetida powder - 1/4 tsp

tamarind - big lime size soaked in 1 cup water

jaggery 1 tbsp

salt to taste

PROCESS:

• In a wok, heat the oil.
• Add the manathakali vathal and fry for about 2 minutes on medium flame.
• Remove from the oil and keep aside.
• Next, add the mustard seeds. Let it splutter. 
• Add in the small onions, half the curry leaves and garlic and fry in the oil for about 2 to 3 minutes.
• When the garlic is about to change colour, add in the sambar powder, turmeric and chili powder.
• Let it fry in the oil for about 30 seconds.
• Add in the tomato puree and stir. Add the salt.
• Next, strain the tamarind and add the tamarind water. You can add another cup of water to the tamarind pulp and add the second extract too. Bring it to boil.
• Add the manathakali vathal. After 3 to 4  minutes you can add in the jaggery and the asafoetida. Close the lid and let it simmer till it reduces to half the quantity.
• When you reach the desired consistency (slightly thick) you can add the remaining curry leaves, close the lid and switch off the flame.