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

Vathal Kozhambu

Vathal is basically sun dried vegetables. Most TamBram homes would have a stock of sundakkai or manathakkali vathal. But vathal kozhambu can also be made from fresh vegetables. But our family loves the tomato vathal kozhambu.

Ingredients
Mustard seeds - 1/4 tbsp
Fenugreek seeds - 1/4 tbsp
Channa Dal - 1 tbsp
Tamarind - size of a lemon
Curry leaves - a little
Red Chili - 1
Asafoetida - 1/4 tbsp
Salt to taste
Oil for cooking (Gingelly Oil preferably)

Method
Heat oil in a pan and add fenugreek seeds. Add mustard seeds and once they splutter add channa dal, asafoetida, curry leaves and any vathal or fresh vegetables and saute (Use anything from Drumstick, Cluster Beans, Brinjal, Okra, Bitter Gourd, Broad Beans to Tomato). We have used red pumpkin.
Add tamarind extract, sambar powder and salt and allow to boil until the raw smell is gone.
Once a saucy consistency is reached, add some jaggery(optional) and serve hot with Parupu sadam (Dal Rice) and Sutta Appalam (Roasted Papad).

Instead of the fresh vegetables/vathal you can make this with pearl onions and garlic. My hubby is an ardent fan of this version.

Bon Appetit!!
Rudra