Kuzhambu is a side dish with rice in South Indian cuisine and Vathal is sundried vegetable !!!
1 tablespoon oil (or 1 – 3 tablespoon / 50 ml)
1 teaspoon hing (asafoetida / kaayam) powder
12 curry leaves
¼ teaspoon chopped coriander leaves
10 shallots (sambar onion / chuvannulli), finely chopped
6 cloves garlic, chopped
¼ cup (3 tablespoons) sundakkai vathal (chunde phal)
1 1/2 teaspoon red chilli powder
3 teaspoon coriander powder
1 tomato, chopped
¼ cup (50 ml) cooked dal
1 teaspoon tamarind paste or 1 tablespoon tamarind juice
50 ml (1/4 cup) water
½ teaspoon salt (or to taste)
¼ teaspoon sugar
1 teaspoon chopped coriander leaves (optional)
Soak sundakkai vathal in ½ cup / 100 ml water for half an hour to remove dirt. Wash 3 – 4 times till you get a clear water (this is a special advice from my neighbourhood aunt). Drain out water and wipe with soft kitchen towel.
In a pan, gently dry roast red chilli powder and coriander powder for 5 – 6 minute son a low heat. Keep aside.
Heat oil in a pan / kadai. Add hing, curry leaves, coriander leaves and fry on a low heat for 2 – 3 minutes until fragrant.
Add finely chopped small onion, garlic and fry for 3 – 4 minutes until golden color.
Add sundakkai and fry for 5 minute on a medium heat.
Add chopped tomato and stir well for 2 – 3 minutes.
Add dry roasted red chilli powder and coriander powder. Stir well for 2 -3 minutes.
Add cooked dal, tamarind juice or paste, salt to taste and 50 ml - 75 ml / ¼ cup water. Consistency of the Kuzhambu should be thick. Cover with lid and cook on a medium to low heat for 10 minutes or until slightly thickens.
Sprinkle ¼ teaspoon sugar and coriander leaves. Serve as a side dish with rice.