Vathal Kulambu

This is a typical south Indian favourite. this is very common in Brahmin's families. I don't know whether I am preparing it exactly the same way as they do. But mine will also be tasty...so without any hesitation you can give it a try.  Sundaikkai - turkey berry. I think you can get this ready made vathal from all Indian grocery stores. 

Ingredients:

Sundaikkai Vathal - 1 handful

Tamarind - lemon sized

Kulambu Milagai Thool - 3 tbsp

Pearl Onion - 20

Garlic - 10 pods (slightly crushed)

Seasoning

I use vadagam for seasoning. Otherwise we can use the regular mustard urad dhal combo and curry leaves. 

Method:

Soak the tamarind in water and get the extract out of it. 

In a kadai add 3 tbsp of gingelly oil. Once heated, fry the vathal and keep it aside. 

In the same oil add the seasoning items. Once it starts spluttering, add the minced onion and garlic. 

Saute well till the raw smell goes off. Then add the milagai thool, saute carefully for a min. don't burn it. 

Then add the tamarind extract, salt and mix well. Close with a lid and allow it to boil. 

Once the it reaches the required consistency, add the fried vathal and switch off the stove. 

Serve with hot rice and roasted pappad(Sutta Appalam). 

My MIL will crush the fried vathal and add it to the kulambu as my husband and BIL's will fish it off while eating. It will be slightly bitter in taste, but i like that way too. You can try both the ways.