Ingredients:
Sundakka Vathal - 3 tbsp
Small Onions - 15
Garlic - 10 pods
Tomato - 1
Coconut milk - 1 cup or coconut milk of half a coconut
Gingelly Oil - 1/3 cup
Mustard - 1/4 tsp
Curry leaves - 1 sprig
Asafoetida powder - a pinch
Mix the following in a bowl :
1 cup of water
2 tsp's of Sambhar Powder
1 tsp of Dhania powder
1/4 tsp of Turmeric Powder
Method:
Heat a Kadaai, and add 1/3 cup Gingelly oil and heat it, add Sundakka Vathal and fry them in medium flame. Remove the fried sundakka vathals and keep aside.
Add mustard to the oil and let it splutter, add curry leaves, asafoetida powder, garlic and shallots and fry them well.
After frying the shallots, add chopped tomatoes and fry along.
Add 2 tsp's of Sambhar Powder, 1 tsp of Dhania Powder, 1/4 tsp of Turmeric Powder to a Cup of water aand mix well. add this mixed water to the kadaai and let it boil for 3-4 minutes.
Add Sundakka Vathals to the kadaai and add very little salt. Now switch off the flame and add 1 cup of coconut milk to the kadaai, mix well. do not boil after adding coconut milk, as it may curdle.
Serve this Vathakuzhambu with Hot Rice and Appalams.
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