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Tuesday, February 21, 2012

Vathal Kolambu – Method 2

Vathal Kolambu (Method – 2):

This method is very simple one. This is prepared with manathakkali vatthal or sundakai vatthal.


Tamarind – lemon sized ball
Turmeric Powder – ¼ tsp
Sambhar Podi – 1 ½ tsp
Oil –1 tsp
Mustard Seeds – ½ tsp
Asafotedia / Hing - little
Fenugreek / Methi seeds – ¼ tsp
Red chillies – 2
Rock Salt – to taste

For Tempering:

Sesame Oil – little
Sundaka / Manathakakali vattal – 2 tsp
Curry leaves -  few


Soak the tamarind in 2 cups of warm water. Extract the juice and discard the pulp.


In a kadai add little oil, when hot add mustard seeds and hing. When mustard splutters, add methi seeds and red chilli.
When methi seeds turn red, add little turmeric powder and sambhar podi and sauté for 1 minute.
Add the tamarind juice, salt and let it cook till raw smell disapper and it reaches a gravy consistency.
Then do the tempering, and add it to the kolambu and turn off the stove after one boil.


Vatthal can be replaced by any other vegetable like drumstick, ladies finger, brinjal,  carrot, yellow pumpkin, beans.

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