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Wednesday, 02 September 2009 06:35 |
A very traditional South Indian Brahmin dish, made purely from tamarind and flavored with some traditional delicacies like vathal, small onions, appalam.
Surely the ingredients are new to many, but to truly make this dish, you have to savor it at a South Indian house hold. If you are adventurous enough, go ahead and give this tasty tangy spicy dish a try. Its a palate teaser.
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Ingredients
- 2 tablespoons Manathangalikai Vathal or 1/2 cup of small baby onions skinned
- 1 tablespoon of sambar powder
- large lemon sized tamarind
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1 tablespoon of sesame oil
- 3-4 curry leaves
- Salt to taste
Method
Soak the tamarind in 1 cup of hot water for about 20 minutes. The tamarind will soften. With your fingers, squash the tamarind in the soaked water until you see the water browning with the tamarind extract. Squeeze out the extract of the tamarind and strain it. Keep the extract aside.
Heat oil in a pan; add mustard, fenugreek, curry leaves and allow them to crackle. Add the manathangalikkai vathal and roast until darkened and crisp.
(If adding onions, then add the onions to the crackled mustard and saute until the aromas are released and the onions have tendered.)
Once the vathal is roasted or the onions have been tendered, add the tamarind water, sambar powder and salt. Bring the mixture to a boiling point. Then simmer the mixture for about 10 minutes.
Serve hot with plain rice. It can also be savored with dosa's, chilla's, idli's etc.
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Indian Recipes 
