kothavarangai vatral kulambu

Vattal kulambu is a traditional  brahmin recipe which tastes divine.No words to express its taste.Such a mouth watering dish and it will go with any sidedishes like potato kara curry,any type of roast or any kootu.Or sutta appalam also goes well.In my home ,my husband loves this if I prepare with kothavarangai vatral.I usually prepare this for weekend  to taste it without any hurry.

Now over to recipe
INGREDIENTS

1. Tamarind-one medium lemon size
2. Onion-1
3. kothavarangai vatral-one fist full
4. kulambu podi/sambar powder-3  tsp
5. Garlic -4-5 pods(optional)
6. Gingely oil-3-4 tblsp
7. Turmeric powder-1/8 tsp
8. Hing-1/8 tsp
9. Salt-To taste
10. Rice flour-1 tsp

TO TEMPER

• Mustard seeds-1 /2 tsp
• Methi seeds-1/4 tsp
• channa dal-1/4 tsp
• toor dal-1/4 tsp
• curry leaves-few
• kothavarangai vatral-As mentioned above.

METHOD

1. Pour some hot boiling water over tamarind.After 10 mts,extract the pulp .Alternatively u can microwave tamarind for 2 mts in a bowl along with some water and take out the juice.
2. Do tempering in a kadai with the items mentioned in the section"TO TEMPER" leaving vattral.
3. Take a seperate pan and pour some oil and when it is hot add vatral.fry it it achieves crispiness.
4. I microwaved vatral for 2 minutes in turn over plate itself turning vatral  now and then.Then i transferred to kadai and my vatral turned super crisp and consumes very little oil.
   
5. Sepearate vatral alone from temperings and keep it aside.
   
6. Now add onion into the tempered kadai.Fry for 2 mts.
7. Then add tamarind juice.add turmeric powder,sambar podi,salt.
8. Allow to boil till the raw smell goes.
9. Add vatral to the boiling kulambu.
10. Take a tsp of rice flour and add some water and dissolve it.Transfer the dissolved contents into kulambu.
11. Let it boil for 1-2 mts.Now add jaggery,hing.Add coriander leaves into it.
12. Simmer for a minute .switch it off .

Now ur vatral kulambu is ready.