Ingredients:
Dried manathakkali vathal - 2tbsp
Tamarind juice - 1cup
Vathakuzambu podi - 1tbsp (as per taste)
Salt to taste
Gingelly oil - 1tbsp
For tempering:
Turmeric powder - 1/2tsp
Gingelly oil - 1tbsp
Fenugreek seeds - 1/2tsp
Mustard seeds - 1/2tsp
Gram dal - 1/tsp
Curry leaves - few
Hing powder - a pinch
Method to prepare manathakkali vathakuzhambu:
1. Heat oil in a pan and add mustard seeds to crackle. To this, add gram dal, curry leaves and turmeric powder. fry for few minutes. Add fenugreek seeds and fry in medium flame.
2. In the same pan, add tamarind juice and stir well. Add vathakuzhambu podi and adjust salt.
3. Take another pan and heat oil. Add manathakkali vathal and fry for few minutes. Mix the vathal with the vathakuzhambu.
4. Let it boil for 15-20 minutes till the tamarind raw smell goes out. Add water and salt if needed. The gravy starts to thicken as oil oozes out.
5.Stir well and wait for few more minutes till the vathakuzhambu becomes further thickened. Switch off the flame. Hot manathakkali vathakuzhambu is ready. Serve with white rice. Side dish can be any vegetable dry curries. I prefer 'sutta appalam' (flame roasted paapads). Try out this delicious recipe in your home.
Cookingly yours,
ram
If you are interested in buying Quilling Earrings pls visit my website: http://www.quillkart.com
Dried manathakkali vathal - 2tbsp
Tamarind juice - 1cup
Vathakuzambu podi - 1tbsp (as per taste)
Salt to taste
Gingelly oil - 1tbsp
For tempering:
Turmeric powder - 1/2tsp
Gingelly oil - 1tbsp
Fenugreek seeds - 1/2tsp
Mustard seeds - 1/2tsp
Gram dal - 1/tsp
Curry leaves - few
Hing powder - a pinch
Method to prepare manathakkali vathakuzhambu:
1. Heat oil in a pan and add mustard seeds to crackle. To this, add gram dal, curry leaves and turmeric powder. fry for few minutes. Add fenugreek seeds and fry in medium flame.
2. In the same pan, add tamarind juice and stir well. Add vathakuzhambu podi and adjust salt.
3. Take another pan and heat oil. Add manathakkali vathal and fry for few minutes. Mix the vathal with the vathakuzhambu.
4. Let it boil for 15-20 minutes till the tamarind raw smell goes out. Add water and salt if needed. The gravy starts to thicken as oil oozes out.
5.Stir well and wait for few more minutes till the vathakuzhambu becomes further thickened. Switch off the flame. Hot manathakkali vathakuzhambu is ready. Serve with white rice. Side dish can be any vegetable dry curries. I prefer 'sutta appalam' (flame roasted paapads). Try out this delicious recipe in your home.
Cookingly yours,
ram
If you are interested in buying Quilling Earrings pls visit my website: http://www.quillkart.com
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