This is very tasty recipe, easy to prepare.
Ingredients:
Sundakkai Vatral - 15-20 numbers.
Chilli Powder - 1 tbsp.
Coriander Powder - 2 tbsp.
Hing - a pinch.
Cumin seeds - 1 tbsp.
Mustard Seeds - 1/2 tbsp.
Tamarind - use one small lemon size (Soak in water. Squeeze and extract the pulp).
Big Onion - 1 or small onions - 10.
Tomato - 1.
Garlic - 6 to 8.
Oil - 4 to 5 tbsp.
Coconut Grated - 1/4 cup.
Curry leaves - 5 to 6.
Salt - as required.
Method:
1. Heat 1 tbsp of oil in a pan and fry the sundakai vatral till it reaches brown color and keep aside.
2. In the same pan, heat 1 tsp of oil and add cumin seeds, hing and pearl onions and fry till it turns transparent and add coconut and fry until it reaches golden brown color.
3. Remove from fire. When cooled grind this into a fine paste. (Note: Grind sundakai vatral with this if anyone dont like to eat it as it is, it is good for health).
4. Heat the remaining oil in the same pan and when it is hot add curry leaves, onions and tomato and fry for sometime and then add the tamarind juice.
5. When it boils add the ground paste. (Add the roasted sundakai vatral now if you didnt grind it).
6. Add ½ cup of water and salt, simmer the flame and partly close it with a lid. Cook for 15 to 20 minutes till the oil separates on top.
Your sundakai vatral kulambu is ready, Have it with pappadam's or with any paruppu kootu.
Ingredients:
Sundakkai Vatral - 15-20 numbers.
Chilli Powder - 1 tbsp.
Coriander Powder - 2 tbsp.
Hing - a pinch.
Cumin seeds - 1 tbsp.
Mustard Seeds - 1/2 tbsp.
Tamarind - use one small lemon size (Soak in water. Squeeze and extract the pulp).
Big Onion - 1 or small onions - 10.
Tomato - 1.
Garlic - 6 to 8.
Oil - 4 to 5 tbsp.
Coconut Grated - 1/4 cup.
Curry leaves - 5 to 6.
Salt - as required.
Method:
1. Heat 1 tbsp of oil in a pan and fry the sundakai vatral till it reaches brown color and keep aside.
2. In the same pan, heat 1 tsp of oil and add cumin seeds, hing and pearl onions and fry till it turns transparent and add coconut and fry until it reaches golden brown color.
3. Remove from fire. When cooled grind this into a fine paste. (Note: Grind sundakai vatral with this if anyone dont like to eat it as it is, it is good for health).
4. Heat the remaining oil in the same pan and when it is hot add curry leaves, onions and tomato and fry for sometime and then add the tamarind juice.
5. When it boils add the ground paste. (Add the roasted sundakai vatral now if you didnt grind it).
6. Add ½ cup of water and salt, simmer the flame and partly close it with a lid. Cook for 15 to 20 minutes till the oil separates on top.
Your sundakai vatral kulambu is ready, Have it with pappadam's or with any paruppu kootu.
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