Tomato Vatha Kozhambu

Vatha Kozhambu ideally is to be made using vathal's (dried items). Be it sundakkai, manathakkali or any other vathal. But this one is different. Its made of ripe tomatoes. Its tangy and my MILs authentic. Every time she prepares this its the same yummy taste. 

Ingredients
Tamarind - lemon sized ball (optional)
Ripe Tomato - 1 or 2 (depending on the tanginess and juice)
Green Chili - 2
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1 tsp
Gram Dal - 1 tsp
Asafoetida - 1/2 tsp
Sambar Powder - 1 1/2 tsp
Rice Flour - 1 tsbp (optional)
Jaggery - 2 tsp (grated, optional)
Salt to taste
Gingelly Oil for cooking

Method
Soak tamarind in hot water for 15 minutes and prepare a thick extract.
Heat oil in a pan, add fenugreek seeds, mustard seeds and once it splutter; add gram dal, asafoetida, green chilies, chopped tomatoes and saute.
Add tamarind extract, sambar powder and salt and allow to boil.
Once the raw smell is gone , dissolve rice flour in a glass of water and add it to the vatha kozhambu along with some grated jaggery. Rice flour helps thicken the gravy, so add it only if your vatha kozhambu is too watery.
Serve hot with rice and thengai pota kari (boiled vegetable with coconut garnish)

Im sending this recipe to Dish it out by Reva and Vardhini

Bon Appetit!!
Rudra