VathaKuzhambu/VatralKuzhambu (using Manathakkali Vathal)

I cooked this for my hubby. Few years back he had it from some brahmin hotel and now he want to taste it again. As i have no idea about the recipe , i asked some friends but of no use and I know my mom and MIL too will have no idea...

What next ???yeah googling. Gone through various recipes and finally from youtube i got this which was made by a grandma. Ofcourse I trust grandmas like my sweet granny. Today tried it and got thumbs up from him too :)….So the recipe is here for u you all…Happy cooking...

Ingredients:

Manathakkali vathal ( Dried wonder berry)	1 fist full
Shallots/Big Onion	15(chopped or whole )/1(chopped)
Garlic	6 cloves(finely chopped)
Sambar Powder (home made)	2 tbl spoon
Turmeric Powder	1/2 tspoon
Tamarind	1 gooseberry size (Soak in water, extract the juice and add 2 cups of water to it )
Salt	to taste
Tomato (optional)	1(chopped)
Jaggery (optional)	1 tspoon

for tempering:

Sesame Oil	2 tbl spoon
Mustard	1 tspoon
Fenugreek seed	1/2 tspoon
Urad Dal	1/2 tspoon
Toor Dal	1/2 tsppon
Cumin Seed	1/4 tspoon
Curry Leaves	1 sprig

Preparation:

(1) Heat oil in a pan. Add mustard. Once it splutters add add fenugreek seed. Once it turn reddish add urad dal, toor dal and cumin seed respectively. Now add manathakkali vathal to it and saute till it is fried and pops up. To the fried vathal add onion and garlic. Saute till onion turns brownish. If you use tomato add at this point and saute till it turns mushy( i didn't used).

(2) Now pour the prepared tamarind water to it and allow it to boil. When it boils add sambar powder, turmeric powder and salt to it.

(5) In low to medium heat allow the kuzhambu to get thicken. This may take some 10 minutes. When it is almost done add jaggery to it. Your vatha kuzhambu is now ready.

Enjoy it with your rice….

Tips:

• You can replace manathakkali vathal with any other vathal.
• The curry should be in a medium thickened form that is not too watery.

Parippu Curry

Sorry for not adding photos. I ll update soon….

Ingredients:

Green gram/Moong Dal/Cheruparippu	3/4 cup
Salt	to taste

For grinding:

Grated coconut	1/4 cup
Green chilly	2
Cumin seeds	1/2 tspoon
Turmeric powder	1/4 tspoon

To temper:

Oil	1 tspoon
Dry red chilly	2
Mustard	1/2 tspoon
Curry leaves	1 sprig

Preparation:

(1) Heat a pan. Add moong dal to it and saute it for some seconds. Don't saute too much. The raw smell should goes off.

(2) Now allow the dal to cool. Wash it in water. Cook dal in a pressure cooker by adding water and salt to it for 4 whistles. Once the pressure is released mash it well with a spoon or spatula.

(3) Mean while grind the ingredients shown under "for grinding" heading by adding little water and make a coarse paste.

(4) Pour the ground paste into the dal and mix well. Add more water or salt if needed.

(5) Heat oil in a pan. Add dry red chilly and mustards. Once it splutters add curry leaves. Pour this to the prepared dal.

(6) Mix everything. Your parippu curry is ready.