Arachuvitta vathakuzhambu

[P.J.]

Share:

Facebook X (Twitter) LinkedIn WhatsApp Email Share Link

ARACHUVITTA VATHAKUZHAMBU

INGREDIENTS

Manathakkali Vathal

[TD="width: 200"]2 tsp[/TD]

[TD="width: 200"]Tamarind[/TD]
[TD="width: 200"]a gooseberry shaped ball[/TD]

[TD="width: 200"]Sambhar Powder[/TD]
[TD="width: 200"]1tsp[/TD]

[TD="width: 200"]Salt[/TD]
[TD="width: 200"]to taste[/TD]

[TD="width: 200"]Mustard[/TD]
[TD="width: 200"]1/2 tsp[/TD]

[TD="width: 200"]Fenugreek/Methi[/TD]
[TD="width: 200"]1/4 tsp[/TD]

[TD="width: 200"]Tur dal[/TD]
[TD="width: 200"]1/2 tsp[/TD]

[TD="width: 200"]Red Chilli[/TD]
[TD="width: 200"]2[/TD]

[TD="width: 200"]Asafoetida[/TD]
[TD="width: 200"]a pinch[/TD]

[TD="width: 200"]Sesame Oil[/TD]
[TD="width: 200"]1 tbsp[/TD]

[TD="width: 200"]Curry Leaves[/TD]
[TD="width: 200"]a few[/TD]

[TD="width: 200"]Coriander Leaves[/TD]
[TD="width: 200"]a few[/TD]

TO ROAST AND GRIND

Coriander seeds

[TD="width: 200"]1tsp[/TD]

[TD="width: 200"]Channa dal[/TD]
[TD="width: 200"]1 tsp[/TD]

[TD="width: 200"]Red Chilly[/TD]
[TD="width: 200"]1[/TD]

[TD="width: 200"]Black Pepper[/TD]
[TD="width: 200"]1/2 tsp[/TD]

[TD="width: 200"]Coconut grated[/TD]
[TD="width: 200"]1 tsp[/TD]

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