2 tbsp of manathakali or sundakkkai vattal/turkey berry
Salt to taste
Sambhar/Kuzhambu Powder – 1 & 1/2 Table spoon ( ingredients for powder given below)
Pinch of turmeric powder
1/2 tsp mustard seeds
2 tsp fenugreek seeds for seasoning
2 tsp toor dal for seasoning
pinch of asafoetida/hing powder
sprigs of curry leaves
1 cup Red chillies
1 cup coriander seeds
1/4 cup Toor dal
1/4 cup chana dal
2 tablespoons udad dal
1 tablespoon black pepper
1 teaspoon cumin seeds/ jeera
1 teaspoon fenugreek seeds/meth
Pinch of asafoetida/hing
3 tbsp Sesame Oil -
In little oil, roast all the above ingredients to a golden colour and then when cooled grind them to a fine powder. Store this in an air tight container. Note you will need only 1 1/2 tbsp to 2 tbsp to make vattalkuzhambu each time . Store the rest in a dry clean bottle.
Soak tamarind in warm water for a few minutes and extract the pulp and add 3 cups of water to make tamarind water.
In a pan, add oil, when heated add the mustard seeds, add fenugreek seeds Toor Dal, Red Chillies, Asafoedita.,after mustard seeds crackles.
Fry till golden brown keeping flame low.Add the berries, sundakkai or manathakali vathal and roast .Add sprigs of curry leaves.
Add the Tamarind water in the pan. Add salt.
When the taramind water starts boiling, add a pinch of turmeric and also add the Sambhar powder/ or the vattalkuzhambu powder which we have powdered .
Keep stirring the ingredients to prevent lumps forming after adding powder.
Allow it to boil till the Kuzhambu thickens. Add a bit of jaggery if you like.
You can add 1 tsp of Rice flour mixed with little water at the end to thicken if need be.
Garnish with more sprigs of curry leaves when done.
Serve hot with rice and sutta appalam or potato podimas the recipe which follows next on this page.
Potato Podimas ( mashed potatoes with mild spices and dash of lime)
4 to 5 Medium sized potatoes
1 or 2 green chillies slitted or chopped finely removing seeds if you want.
Small piece of ginger grated or chopped finely
Dash of lime juice to drizzle at the end.
3 tsp oil for tempering.
For the seasoning.
1/2 tsp mustard seeds.
1/2 tsp split udad dal
1/2 tsp chana dal
Pinch of turmeric powder
salt to taste.
Sprigs of curry leaves .
Cook the potatoes in a pressure cooker. When the cooker cools down , Peel and mash them when potatoes are still warm to get a smooth mash. Lightly mash with ladle, but dont make them too mushy too. you need the potato pieces too.
Heat a pan with oil, crackle mustard seeds, channa dal and urad dal. Once the dals turn light brown add chopped green chilles, grated ginger and curry leaves. Stir well . Now
Aadd the turmeric powder and add the mashed potatoes and salt.
Stir well and cook for few minutes making sure the potatoes get coated well with the seasoning and the green chillies.
This type of podimas need not get roasted brown and you need the yellow look on it . When cooled, drizzle lime juicy and stir well again .
Serve hot with rice, rasam vattalkuzhambu or sambar.