P.J.
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ARACHUVITTA VATHAKUZHAMBU
INGREDIENTS
TO ROAST AND GRIND
HOW TO MAKE
Notes
Nithya's Kitchen: ARACHUVITTA VATHAKUZHAMBU
INGREDIENTS
| Manathakkali Vathal | 2 tsp |
| Tamarind | a gooseberry shaped ball |
| Sambhar Powder | 1tsp |
| Salt | to taste |
| Mustard | 1/2 tsp |
| Fenugreek/Methi | 1/4 tsp |
| Tur dal | 1/2 tsp |
| Red Chilli | 2 |
| Asafoetida | a pinch |
| Sesame Oil | 1 tbsp |
| Curry Leaves | a few |
| Coriander Leaves | a few |
TO ROAST AND GRIND
| Coriander seeds | 1tsp |
| Channa dal | 1 tsp |
| Red Chilly | 1 |
| Black Pepper | 1/2 tsp |
| Coconut grated | 1 tsp |
HOW TO MAKE
- Soak tamarind in hot water.In a heavy bottomed vessel add sesame oil and add in order mustard,methi,tur dal,red chilly and asafoetida.Once mustard crackles an ddal turns golden brown add manathakkali vathal.Let it fry a bit.
- Add sambhar powder,salt and lastly tamarind extract.Aloow it to boil.
- Meanwhile add all the ingredients given in the to roast and grind table in a pan except grated coconut.Fry and transfer it in a blender.Add grated coconut to the blender and adding a little water make a fine paste.
- Add this paste to the boiling gravy.Once raw smell goes away and the mixture thickens garnish with curry leaves and coriander leaves.
Notes
- You can even dry roast grated coconut and grind the mixture.
- You can store and keep this in fridge for 2-3 days.
- The consistency is your choice,keep it thick or medium gravy.
- Ensure that manathakkali vathal is properly fried in oil before adding the tamarind extract.
Nithya's Kitchen: ARACHUVITTA VATHAKUZHAMBU
