Vatha Kulumbu

Ingredients

Saute & grind:

• Channa dal - 2 tsp

• Urad dal - 1 tsp

• Black pepper corns - 1/2 tsp

• Fenugreek - 1/2 tsp

• Coriander seeds - 6 tsp

• Jeera - 2 tsp

• Kashmiri red chillies or bygadi chillies - 4 nos

• Red chillies - 6 nos

• Raw rice - 2 tsp

• Curry Leaves

• Small onions - 20 nos

• Garlic - 8 nos

• Tomatoes - 3 big

• Turmeric powder - 1 tsp

• Water - 50 ml

For Tempering:

• Manathakkali Vathal - 2 tbsp

• Mustard seeds - 1/2 tsp

• Small Onions - 15 nos

• Garlic pods - 8 nos

• Kashmiri red chilli powder - 1 tsp

• Curry leaves

• Asofoetida - 1/4 tsp

• Turmeric powder - 1/4 tsp

• Tamarind pulp - 100 gms

• Salt

• Jaggery - 1 tsp

Directions

1. Heat a heavy bottom pan with 2 tsp oil. First roast channa dal on low flame.

2. Then add urad dal, black pepper corn, fenugreek, coriander seeds and jeera. Fry on low flame until everything is roasted well.

3. Then add the red chillies. Slow roast on low flame.

4. Then add raw rice and curry leaves. Turn off the flame. Let it cool.

5. Heat the pan. Add small onions and saute till they are cooked.

6. Add garlic and saute till raw smell goes.

7. Add tomatoes along with turmeric powder. Add 50 ml water and cook till they are mushy. Cool down.

8. Grind these two together to smooth paste.

9. Heat oil. Add mustard let it splutter.

10. Add garlic and small onions along with turmeric powder.

11. Add chilli powder and mix well.

12. Add tamarind pulp water and cook until the raw smell goes.

13. Add salt and jaggery. Along with ground paste and needed water as to the consistency needed.

14. Let it boil on med flame for 10 mins.

15. Heat oil and saute the manathakkali vathal. Add this to the gravy. Mix well and serve hot.