VATHA KOLUMBU

This is a spicy gravy of vegetables cooked in tamarind juice.

INGREDIENTS:

1. Tamarind -- lemon size.

2. Vegetables of your choice (Drumstick, small onions, brinjal, potato, ladies finger, etc) – cut into desired size.

3. Garlic – 10 pods.

4. Chilli powder – 1 tbsp.

5. Coriander/Dhania powder – 1 tbsp.

6. Turmeric powder – 1 tsp.

7. Mustard – 1 tsp.

8. Fenugreek seeds – 1 tsp.

9. Chana dal – 1 tsp.

10. Asafoetida/hing – 1 tsp.

11. Curry leaves – few

12. Coriander – 1 sprig chopped.

13. Oil – 3 tbsp.

14. Salt to taste.

15. Jaggery/Sugar – 1/2 tsp.

METHOD:

Add 2 cups of water to tamarind and extract the juice. In a heavy bottomed pan, add oil and once it is hot, add mustard seeds, and once it splutters, add fenugreek seeds, chana dal, garlic pods, onions (you can use small or big onions), curry leaves, hing, vegetables and saute them. Then to the tamarind juice, add turmeric powder, chilli powder, coriander/dhania powder, salt and mix well. Add this to the pan, stir well and close with a lid and cook in medium flame until it becomes thick and oil floats on top. Add jaggery/sugar, chopped coriander and mix well. Serve hot with rice, idli or dosa. It tastes better when gingelly/sesame oil is used. (You can make this even with dried vegetables ( sundakai vathal, manathakkali vathal or vendakai vathal) or even with field beans.