Vathakuzhambu

Before my marriage I have tasted this vathakuzhambu only in restaurants. My mom never prepares this at home. But we all love this when we eat at restaurants. After marriage I started making it myself. During the initial attemps it won't turn perfect. Slowly I started learning the tricks. Just allow 
the kuzhambu to boil well until oil oozes out the corners and adding a bit of jaggery at the end. Now to the most delicious recipe.

Ingredients

Onion - 1
Tamarind paste - 1/2 tsp or lemon sized ball, soak and extract the juice
Sambar powder - 2 tsp
Sundakkai or manathakali vathal - 3 tbsp
Jaggery - 1 tsp
Salt, turmeric powder, hing as per taste

To Temper
Oil, mustard seed, fenugreek seeds, channa dal, cumin seeds, curry leaves and red chillies as per taste

  Method

• Heat oil in a pan, do the tempering with the tempering ingredients. Add sundakkai/manathakali vathal and fry until they turn golden brown. 
• Add the onions and saute till they turn translucent. Add the tamarind extract, sambar powder, salt, turmeric powder and hing and allow to boil until the raw smell goes off. 
• Once the oil starts separating add the jaggery and allow the gravy to thicken. Switch off the flame and enjoy with hot rice and appalam or with any kootu.

 Note - You can also replace sundakkai with other vegetables like drumstick, brinjals, ladies finger, broad beans,butter beans etc to make this spicy South Indian kuzhambu. You can also prepare this with pearl onions too. Be cautious while adding salt, the vathal itself will have some salt. So add salt accordingly