Simple Vathakulumbu is basically a Spicy Tamarind water based or thick paste
based item. People who avoid Garlic and Onion this will be a perfect dish.
It is so easy , if you make it once this can be kept for 3 to 4 days, no need to keep inside fridge also (condition apply for people in USA only, in INDIA keep in fridge)
Preparation Time : 5mins : Cooking Time : 25mins (may vary from electric to Gas Stove)
Ingredients
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Method
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Take a pan and pour oil (preferably Gingerly
Oil), make sure the whole pan is covered with oil, put more oil for
Vathakulumbu
After the oil is hot (Don’t ever put your finger and test, whether the oil is hot or not).
Put 1 pinch mustard seed; wait till the all the mustard seeds burst. Then add 2 pinch methi, 1 pinch jeera and curry leaves, sauté it.
Once everything become golden brown add the Sundaikai Vathal or Mana thakali Vathaal and fry and put chopped big onion and peeled small onion sauté them.
Tips: Add some little salt and sauté onions will fry sooner.
Once the onions are fried add the 3.5 table spoon Sambar powder over the onion and fry (add some more oil, if you feel it’s too dry). If the sambar powder is not so spicy add 1 tea spoon of chilli powder.
After the raw smell of Sambar powder reduces add 4.5 cups of water(ratio is one cup water for one table spoon of sambar powder) and boil for 1 minute and then add the 2 table spoon of tamarind paste and mix well(if you are using real tamarind then add 3.5 cup of water and 1 cup of tamarind water) and put salt as per your taste.
Add the 3 pinch of asafetida mix well and keep the stove in simmer and allow it to boil, do not cover the pan with lid let the water goes off and it will make a kind of thick gravy.
Once the Vathakulumbu comes to boiling range put the 1 pinch of jaggery and boil. Once the vathakulumbu pan produce more boil (lot of water bubbles will come up) then remove from stove.
Vathakulumbu is ready.
Preferred Side Dish : Appalam, Rice Vathal or Curd
It is so easy , if you make it once this can be kept for 3 to 4 days, no need to keep inside fridge also (condition apply for people in USA only, in INDIA keep in fridge)
Preparation Time : 5mins : Cooking Time : 25mins (may vary from electric to Gas Stove)
Ingredients
*********************************************************
1
pinch – Mustard Seed
2 Pinch – Methi / Fenugreek /Vendhyam Seed
1 pinch –
Jeera / Cumin
Curry Leaves
1 table spoon – Channa Dal
3 Pinch of
asafetida
2 Table Spoon of Tamarind Paste or Big Lemon size tamarind soaked
in 1 cup of water for 20mins
4.5 Table Spoon of MTR Sambar Powder(or any
sambar powder)
1 pinch Vellam / Jaggery
1 – Big Onion (finely chopped)
- Optional
5 – Small Onion(outer cover
peeled) – Optional
1 tablespoon Sundaikai
Vathal or Mana thakali Vathaal (dry vegitables) or Brinjal or drumstick or
Ladies Finger
*********************************************************
After the oil is hot (Don’t ever put your finger and test, whether the oil is hot or not).
Put 1 pinch mustard seed; wait till the all the mustard seeds burst. Then add 2 pinch methi, 1 pinch jeera and curry leaves, sauté it.
Once everything become golden brown add the Sundaikai Vathal or Mana thakali Vathaal and fry and put chopped big onion and peeled small onion sauté them.
Tips: Add some little salt and sauté onions will fry sooner.
Once the onions are fried add the 3.5 table spoon Sambar powder over the onion and fry (add some more oil, if you feel it’s too dry). If the sambar powder is not so spicy add 1 tea spoon of chilli powder.
After the raw smell of Sambar powder reduces add 4.5 cups of water(ratio is one cup water for one table spoon of sambar powder) and boil for 1 minute and then add the 2 table spoon of tamarind paste and mix well(if you are using real tamarind then add 3.5 cup of water and 1 cup of tamarind water) and put salt as per your taste.
Add the 3 pinch of asafetida mix well and keep the stove in simmer and allow it to boil, do not cover the pan with lid let the water goes off and it will make a kind of thick gravy.
Once the Vathakulumbu comes to boiling range put the 1 pinch of jaggery and boil. Once the vathakulumbu pan produce more boil (lot of water bubbles will come up) then remove from stove.
Vathakulumbu is ready.
Preferred Side Dish : Appalam, Rice Vathal or Curd
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