Showing newest posts with label Fryums. Show older posts
Showing newest posts with label Fryums. Show older posts

27.1.09

Tapioca Fryums




Jawarisi Vathal:

Sago Vatral. Tapioca/Sago Vadiyalu/ Vatral/ Vathal/ Fryums.

My mommy used to make this during summer vacation. She meticulously used to prepare boxes and boxes of Pappads, Milagu Appalm, Seeraga Appalam, Arisi Vathal, Koozh Vathal, Kai-kari Vathals...etc. All her friends and relatives used to bag her preparations after their long summer stay at our home. I used to wonder where Mom gets all this energy to entertain people! And still say 'No' to me if I ask to visit me at the Hostel.

Anyways...mommy is an expert in making 20 different kinds of Appalams! Woo...sadly I never learnt anything from her...maybe staying too far away for studies and stuff also a reason. Very rarely when I visit home...I did/do help her in sun drying them. So never mastered that art. But off lately she ain't that energetic to teach me all about Appalams or Vadams. Wish to ask her secret recipe next time! Till then...yeah this sago vathal is prepared by my mother. This is simple and easy for beginners, I guess. Here is her exact recipe...

Ingredients:

Sago/ Jawarisi 1 cup
Green chilies 3-6
Cumin seeds 2-4 spoons
Salt
Food color (optional)

Method:

Soak Sago for couple of hours.

Then grind the sago along with chilies, salt and cumin till thick.

In a sauce pan, boil water. Add this thick sago to it. Continue cooking over low-medium heat...with constant stirring. You will notice it turning to translucent to glassy appearance, much like a glue! One can add color at this point. Then remove from heat. Bring it to room temperature.

Take a clean sheet(plastic sheet preferably) or one could use cotton cloth also. Place this sheet under direct sun rays (Terrace/ Patio/ Sit-out)...place something hard on the 4 corners. So that the sheet won't fly away during windy days.

Well...now carefully take a spoon full of sago porridge and uniformly place on the sheets. Leave enough gap between each application. As you know...they tend to spread a little. Now sun dry them for couple of days to a week or until they are dry completely without any moisture.Remove these from the sheets and store in an air-tight container.

At the time of serving...heat oil in a pan. When the oil is hot enough...fry few fryums at a time... it takes less than 20 seconds to get fried...so remove immediately using slotted spoon.

Serve to go with your rasam rice and that I call as comfort food!:)

11.12.08

Thalippu Vadagam - Tempering Spices of Tamilians



Thalippu Vadagam:

Other Names:Karuvadam, Vadavam, Vadagam, Vadaam, Vadiyalu, Koppu Vadiyalu, Thalikkira Vadagam, Vadawam, Thovaiyal Vadavam, Thuvaiyal Vadavam. Tamizh Nadu Thalippu Vadagam. Tamizhar Vadagham. Mudhaliar Thalippu Vadam/ Vadagam. Vadavam, Venghaya Vadavam, Kopu Vadiyalu. Tempering Spices. Sambar, Kuzhambu, Varuval - Sesonnings.

I don't know how to introduce/categorise this item!!! Although we (Tamilians)do our regular seasonings like anybody else...we also use this 'Vadagam' along with usual tempering!! It happens to be very aromatic and signaling the whole neighbourhood, that you are cooking!! During summer, Mommy prepares this 'Vadagam' all by herself. As a kid, I have assisted her several times.

Anyways...this 'Vadagam' is kind of special to me. Because I didn't make it! This is made by my mother(3 years before)!!! Raje, her maid has assisted her in chopping, grinding and sun drying them. Thanks Rajamma.:) Later Pappa got transferred & my parents moved to my native town. This whole 'Vadagam' was forgotten/got lost while shifting.

When I visited home(vacation) I happened to spot a container, left unnoticed in the dinning room cupboard. To my surprise, it was 'Thalippu Vadagam'. Imagine...its been 3 years now...still perfect in color, odour, shape, texture & appearance! I was so excited and tested it immediately...it was perfect in taste. Awesome work by my Mother and kudos to Raje.

I brought just 3 vadagam(s) for myself (in check-in baggage). Guess what?...they are still intact! I feel bad to break them for cooking:(

Unfortunately...I don't have the exact recipe for this vadagam:( All I could do is 'to guess'!! Mommy did mention a few tips and corrected me while I was guessing. She promised me that next time, she will let me know the secret ingredients! So till then....

Possible Ingredients:

Mustard seeds
Fenugreek seeds
Asafoetida
Turmeric powder/virali manjal- crushed
Dry red chilies
Curry leaves
Chana dal
Urad dal
Thuval dal (Mommy said...she asked Raje to stone grind thuvar dal + red chilies...from her home/using aattu kal) I don't know the significance!!

Castor oil (I thought its Sesame oil....Mommy corrected me as Castor Oil)

Pearl Onions (Mommy was talking everything in bulk 5 kilos or so...absolutely no clue about measurements...)

Country Garlic
Tamarind puree
Rock salt

Method:

No Clue!!! All I know is chop Onions, crush garlic with skin. Grind thuvar dal + red chilies. Then mix them together with other spices(mustard, asafoetida, turmeric, curry leaves...etc). Add plenty of oil + tamarind puree. Make roundels and sun dry them. Still working on, to perfect this recipe....hope to share with you'll in future(bit clearly).

1.12.08

Sun Dried Chilies






Mor Milagai Vatral:

Mor Milagai Vathal. Mor Milagai. Dahi ki Mirchi. Pacha Meerpukkai Vadiyalu. Buttermilk Chilies. Sun Dried Chilies.

When I was a little kid...Mommy used to make batches and batches of Vadaams, Vatral and Appalams...stuff like that during summer vacation! I used to assist her and admire her greatly. It really used to be fun. As we had a very big terrace in our house...sometimes even our neighbours used to come up with their preparations. Later....it became like tradition to me, to make pickles, thokku and fryums for Mom & Dad...whenever I visit home. Generally all my hostel mates will bring pickles and stuff back from the vacation. But its just the opposite in my case...I fix pickles and fryums for my parents and take something store bought to my friends.

When I went home last December, it was pouring outside....hardly saw any sunlight. So the idea of sun dried veggies, appalams and vatral was given up. But managed to make these little buttermilk chilies. I am glad that Dad liked it.

Ingredients:

Hot chilies(choose green & slender)
Sea Salt(non iodized)
Sour Buttermilk
Oil for fying(at the time of serving).

Method:

Retain the stalk, slit the chilies carefully. Fill them with kosher salt/sea salt. As you know iodized salt will give a kind of mettalic taste to the chilies later.

Leave them in sour buttermilk for a whole day.

The next day sun dry them. In the evening remove them and store in the same buttermilk. Repeat the same everyday....maybe for 7-9 days. It will be dry by the time.

Collect and store ethem in an air tight container.

Heat oil, and fry them till crisp and dark brown....just before serving. Serves best with plain and simple dahi chaawal/ curd rice/ thayir saadham.

12.11.08

Iyengar Vatha Kuzhambu




Vatha Kuzhambu:

Not a big fan, but make it occassionly for guests!

Ingredients:

Dry Manathakkali Vathal - 1 fistful
Tamarind lemon sized ball
Turmeric powder 1/2 spoon/(I use 'virali manjal' whole stick, broken into bits)
Chili powder 1 spoon
Jaggery gooseberry size
Rice flour 1-2 spoons(its only optional, I never use)
Sesame oil 1/2 cup.

For Seasoning:

Mustard seeds 3 -5 Spoons
Curry leaves 1 large bowlful
Asafoetida 2 spoons
Chana dal 1 cup
Urad dal 1 cup
Dry red chilies 6 numbers
Peppercorns 4
Fenugreek 1/4 spoon
Sesame oil few spoons.


To Be Fried Each Separately in Little Oil and Wet-Ground Togather to Thick Paste:(Vatha Kuzhambu masala)


Coriander seeds 2 spoons
Chana dal 1 spoon
Curry leaves 1 twig
Fenugreek seeds 1 spoon
Dry red chilies 6
Asafoetida 1/2 spoon
Sesmae oil few spoons.

Wet Grind to thick batter like consistency and set aside!

Method:


Better....fry the 'vatha kuzhambu masala' (listed above)ingredients first. Each seperately in little oil, till they turn to golden to reddish color. Infact very aromatic! Then wet-grind them togather, using very limited water. Set this masala aside.

In a non-reactive bowl, soak tamarind with 1-2 cups of luke warm water for 1-2 hours. In a blender, run this along with the same soaked water and extract a thick tamarind milk. Set aside.

In a heavy bottomed non-stick pan,add few spoons of oil. Fry the dry vathal(either one 'manathakkali/ sundaikkai). Fry them till they turn to dark brown to black, Set aside.

In a the same pan, heat remaining oil. Now add thick tamarind milk, salt, turmeric powder/ virali manjal' broken into teeny meeny bits, jaggery, rice flour and chili powder. Cover and cook over medium heat for about 12-15 minutes.

When the tamarind's raw odour leaves the pan and it starts to consolidate, better add 'vatha kuzhambu masala' and 'fried vathal'! Bring this to boil. Again switch to medium heat and cook without lid. Maybe till the raw odour of wet-ground paste is gone. The gravy should really thicken now. Wait till oil shows up on sides and top. Then remove from heat.

In a seperate pan, heat oil, add the tempering spices one by one and wait till they pop. Now run this seasoning over the gravy made above. Always season your gravy at last, like a final touch...it makes it really aromatic!!!

Serve warm with plain steamed rice. A spoon full of ghee to go with it, Heaven! Enjoy!

18.3.08




Vatha Kuzhambu:(Iyer & Iyengar Style)

Authentic Vetha/Vatha Kuzhambu. Sundaikkai Vatha Kuzhambu.

This Recipe is Dedicated to my Friend 'S K'! Hope she might like my version!!!

This is a speciality dish and favourite to lots of people in Tamil Nadu. I highlighted the term 'Authentic' coz...most of them prepare very good 'Vatha Kuzhambu'and add their Regular Sambar Powder' at last! Hmmmm....which is not a very good idea! After all its special dish...lets spend some more time, toasting and grinding our spices, right!

Well...this is very tangy, hot and slightly sweet in taste. Back home, I use 'virali manjal'/ kombu manjal in place of turmeric powder. It gives the ethnic touch to my recipe!:) I never use any thickening powder like rice flour as the wet-ground masala itself serves the purpose! So...you guys gotta try this!

Ingredients:

Dry Manathakkali Vathal/Sundaikkai Vathal - 1 fistful
Tamarind lemon sized ball
Turmeric powder 1/2 spoon/(I use 'virali manjal' whole stick, broken into bits)
Chili powder 1 spoon
Jaggery gooseberry size
Rice flour 1-2 spoons(its only optional, I never use)
Sesame oil 1/2 cup.

For Seasoning:

Mustard seeds 3 -5 Spoons
Curry leaves 1 large bowlful
Asafoetida 2 spoons
Chana dal 1 cup
Urad dal 1 cup
Dry red chilies 6 numbers
Peppercorns 4
Fenugreek 1/4 spoon
Sesame oil few spoons.


To Be Fried Each Separately in Little Oil and Wet-Ground Togather to Thick Paste:(Vatha Kuzhambu masala)


Coriander seeds 2 spoons
Chana dal 1 spoon
Curry leaves 1 twig
Fenugreek seeds 1 spoon
Dry red chilies 6
Asafoetida 1/2 spoon
Sesmae oil few spoons.

Wet Grind to thick batter like consistency and set aside!

Method:


Better....fry the 'vatha kuzhambu masala' (listed above)ingredients first. Each seperately in little oil, till they turn to golden to reddish color. Infact very aromatic! Then wet-grind them togather, using very limited water. Set this masala aside.

In a non-reactive bowl, soak tamarind with 1-2 cups of luke warm water for 1-2 hours. In a blender, run this along with the same soaked water and extract a thick tamarind milk. Set aside.

In a heavy bottomed non-stick pan,add few spoons of oil. Fry the dry vathal(either one 'manathakkali/ sundaikkai). Fry them till they turn to dark brown to black, Set aside.

In a the same pan, heat remaining oil. Now add thick tamarind milk, salt, turmeric powder/ virali manjal' broken into teeny meeny bits, jaggery, rice flour and chili powder. Cover and cook over medium heat for about 12-15 minutes.

When the tamarind's raw odour leaves the pan and it starts to consolidate, better add 'vatha kuzhambu masala' and 'fried vathal'! Bring this to boil. Again switch to medium heat and cook without lid. Maybe till the raw odour of wet-ground paste is gone. The gravy should really thicken now. Wait till oil shows up on sides and top. Then remove from heat.

In a seperate pan, heat oil, add the tempering spices one by one and wait till they pop. Now run this seasoning over the gravy made above. Always season your gravy at last, like a final touch...it makes it really aromatic!!!

Serve warm with plain steamed rice. A spoon full of ghee to go with it, Heaven! Enjoy!

24.6.07




Rice Fryums:

Arisi Vadaam. Arisi Vadagam. Plain rice balls. Spicy Rice Balls. Annam Vadiyalu.

Its pretty good choice for left-over rice!

Ingredients:

Rice 1 cup
Dry red chilies 10-15
Cumin seeds 2 + 1 spoon
Tymol seeds 1/4 spoon
White sesame seeds 1/2 spoon
Salt
Oil for deep frying.

Method:

Cook rice along with salt. If the rice is over-cooked...just don't panic, its still good to make this recipe.

Now grate, red chilies, tymol seeds and 2 spoons of cumin seeds in a blender.

Mix this spice with cooked rice. Maybe while the rice is still warm. Mix thoroughly.

Also mix sesame seeds and remaining cumin seeds too.

Now make equal parts out of it. Maybe shape to your taste. I made it round tho'.

Sun dry them for 1 or 2 days. Then store this in air-tight container.

Heat the oil in a deep pan. When it is smoky hot. Fry few rice-balls. Remove from oil quickly....as the rice puffs quickly. Care should be taken while frying. Too much frying may make the balls look dark and brown!

Well serve this warm as a side dish for plain and simple rasam rice. My vote for lemon rasam!

11.6.07


Vatha Kuzhambu:(Version 2)

Vathal Kuzhambu. Sundaikai Vathal Kuzhambu. Kara-Kuzhambu. Dry Turkey Berries in Hot Tamarind Sauce.

Ingredients:

Sundai-kai vathal 3-5 spoons(found in Indian stores)
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves

Method:

1. In a pan heat oil and fry the sundaikai vathal for few minutes....till they pop. And set them aside.

2. In a deep pan, heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

3. Now add salt, turmeric, chili powder, sugar and rice powder. Blend them together.

4. Later add tamarind paste and 2 cups of water. Cover and cook over medium flame.

5. Once the gravy consolidates...add vathal to it. Allow it to boil once.

6. In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chana dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.

6.2.07


Angaya Podi:(Vathal Podi)

Vatral Podi. Vatha podi. Bitter Podi. Vepam Poo Podi. Sundai kai Podi. Manathakali Podi. Neem Flower Podi. Nemm Flower Spice Powder.

Ingredients:

Sundaikkai Vathal – 1 fistful
Manathakaali Vathal – 1 fistful
Vepam Poo dried (dry neem flower) – 1 fistful
Salt
Asafoetida ½ spoon
Black pepper 4-6 spoons

Ghee few spoons – just before serving
Steam cooked warm rice – just before serving.

Method:

Dry toast ‘sundaikkai vathal’, ‘manathakaali vathal’ & ‘dry neem flower’ each separately in a warm wok. Maybe till aromatic at the same time….do don’t burn them to charr.

In a blender bring, salt, asafetida, pepper and the above toasted material….all together. Grind them coarsely.

Allow it to cool and store in an air-tight container.

To a steam cooked warm rice(approximately 1 cup rice) add 1-2 spoons of this powder and run few spoons of ghee over this. Mix and Enjoy!

Note: This has distinct ‘bitter’ taste…..so either you like it or hate it, depends upon the palate.

17.10.06

Vathal Sambar:(Country Style)

Kathirikkai Vathal Sambar/ Manghai Vathal Sambar. Sun dried Eggplant/Brinjal + Mangoes in Sambar.

I know, most of you would have tried 'Vathal' in 'Kuzhambu' but not in 'Sambar'. I guess! Well.....its a country style dish. I happen to taste it few atimes when I was little girl. So.....I went asking about this to my Mom. She hardly remembered it too. Somehow I figured it out. Its an exellant relishing dish. Its very aromatic sambar, I everr had! It has unique taste.....maybe thats why I couldnt forget it.

Ingredients:

Thoor dal/Thuvar dal 1-2 cups
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3
Onion 1 large chopped
Tomato 1 small chopped
Salt
Turmeric powder 1/2 spoon
Chili powder 1-2 spoons
Coriander seeds powder 1 spoon
Sambar powder 1-2 spoons
Oil 1 cup.

To be Chopped, Salted and Sun Dried:

Eggplant/Brinjal 1/4 kilo
Raw Mangoes 1/4 kilo

For Garnishing:

Crisply fried curry leaves 1 cup
Coriander leaves (optional)

Method:

Pressure cook dal. Add 4 cups of water, salt and few spoons of oil to it. The thin film of oil on top of the water....will allow the dal to get cooked properly, without allowing all water to get evaporated. (My Dad told me this method)

Okay.....once the dal is done, set aside in a bowl.

In a wide non-stick deep pan, heat oil. Add mustard, cumin, asafoetida and dry chilies to it. Let them pop and splutter well.

Then add onions and tomatoes to it. Followed by turmeric, chili, coriander and sambar powder.(remember not to add any salt again.....as the vegetable-sundried vegetable itself has enough salt)

Fry them real good for a while and add cooked 'thuvar dal' to it. Allow them to boil well and have nice 'sambar' consistency.

Add sun-dried vegetables now(the dry vathal) to this sambar. Cook over medium heat for long time. Maybe until this vegetables are cooked.

After cooking the 'Vathal' should be soft and easy to bite.

Garnish with fried curry leaves on the top.

This sambar would be really aromatic than the regular sambar. So....enjoy with nice steam cooked rice.
Manathakali Vathal:(Tamizhar Style)

The Botanical name of this berry is 'Solanum nigrum. Manathakkali is called 'Black NightShade' in English. In Hindi its called 'Makoy' or 'Manathakkali'. In Telugu its called 'Kamanchi Chettu
Sun-Dried .

Ingredients:

Manathakkali seeds/berries - 200 grams
Sour Yogurd 2 cups/Sour Butter milk 4 cups
Sea Salt/Rock salt 1 cup
Oil for frying.

Method:

Wash and pat dry them. Do not remove its tender peduncle. It will help holding the berry intact.

Add salt and mix them well. Pour generously sour yogurd/sour butter milk on top of this.

Store them in ceramic jar.....with a muslin cloth tied at the top.

Let it stand for 5-6 hours or so.

Later....remove them from the dip (that is buttermilk/curd) and spread them on clean polythene sheat.....each berries having enough gap between.

Now sun dry them. (Maybe how long is....it varies from place to place....how sunny is your place.)

Dry them till the berries really turn to dark color and left without any moisture.

Store them in air tight ceramic jar.

Fry them in little oil, just before serving.

It can be used in making 'kara-kuzhambu' or 'Vatha kuzhambu', 'Pulusu'.
Sundai kai Vathal:(Tamizhar Style)

Sundakkai is called 'Turkey Berry' in English and its Botanical Name is 'Solanum torvam'.

Well...here it goes. It grows in bunches in a small shurb like tree. These are small green colored berries. They are actually bitter in taste. It tastes good....when cooked.

Here I am giving a sun-dried form. Which can be fried and enjoyed as the same or one can make 'kuzhambu' or 'pulusu' out of it too.


Ingredients:

Green Turkey berries/Sundaikkai- 200 grams
Sour Yogurd 2 cups/Sour Butter milk 4 cups
Sea Salt/Rock salt 1 cup
Oil for frying.

Method:

Wash and pat dry them using kitchen tissues. Slightly tap them with a pestle....so that the berry will be broken, but still round in shape.

Add salt and mix them well. Pour generously sour yogurd/sour butter milk on top of this.

Store them in ceramic jar.....with a muslin cloth tied at the top.

Let it stand for 5-6 hours or so.

Later....remove them from the dip (that is buttermilk/curd) and spread them on clean polythene sheat.....each berry having enough gap between.

Now sun dry them. (Maybe how long is....it varies from place to place....how sunny is your place.)

Dry them till the berries really turn to pale color and left without any moisture.

Store them in air tight ceramic jar.

Fry them in little oil, just before serving.

It makes a great treat....when served along with simple curd rice/yogurd rice. One can use this after frying.....in Kara-Kuzhambu, which is eventually called 'Vatha Kuzhambu'.

6.7.06

Tomato Wafers:

Tomato Chips/Tomato Paapad/Tomato Vathal/Tamaatar Ki Chips/Tamaatar Ki Pokidiya`n/Thakaali Vathal/Thakkali Chips.

Ingredients:

Country tomatoes 1 kilo
Dry red chilies 1 cup
Country garlic with skin 1 cup
Asafoetida 1-2 spoons
Salt
Oil for frying.

Method:

Roast and powder red chilies.

Chop tomatoes lenthwise.

Semi-chush garlic along with skin.

In a wide bowl......add salt, powdered chili, asafoetida and garlic. Mix them well.

In this mixture.....toss the tomatoes.

Sun dry tomatoes for atleast a weak.

Store in a air tight container.

Fry them in hot oil. Serve along with Rasam Rice.

13.2.06



Mutton Vathal:(Dried Meat Pickles)

Uppu Kandam:(Arcot Muslim Style)

Its one of the method to store the meat for long time. Its kind of dry pickling with just salt. It can be used for long as even 6 months to a year round, depends on how you prepare and store this! After Id/Ed (Bakrid) all the left over( Qurbani) is sun dried for weaks. Then stored in large ceramic jars! So when ever feel like eating mutton, just flip a little out of this jar. Tenderize it( hammer it to flatten) then deep dry. One could season it if needed!

Ingredients:

Goats meat (without fat, bone-in or boneless) 5 Kilo - heavy chunks
Rock Salt/Sea Salt(preferably non-iodised here)
Oil for shallow frying.

Method:

In a large ceramic bowl add salt and meat togahter.

Place a clean sheet under the sun(maybe in terrace) Clean the sheet with spirit before placing meat.

Now place each piece of meat over the sheet. Maybe giving enough gap between each piece. Sun dry them.

Sun dry them during peak summer. Maybe for 10 continuous days or more. Until the meat is reduced to nearly just 1 kilo or completely dried without any water content. The meat should be hard now.

Store them in air tight container.

Take few pieces and fry in hot oil until deep brown color.

Serve hot with rasam rice or sambar rice.

2.2.06


Vatha Kuzhambu:

Ingredients:

Manathakali vathal 3 spoons(found in Indian stores)
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chenna dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves

Method:

1. In a pan heat oil and fry the manathakali vathal for few minutes....till they pop. And set them aside.

2. In a deep pan, heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

3. Now add salt, turmeric, chili powder, sugar and rice powder. Blend them together.

4. Later add tamarind paste and 2 cups of water. Cover and cook over medium flame.

5. Once the gravy consolidates...add mnathakali vathal to it. Allow it to boil once.

6. In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chana dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.