To begin making Sundakkai / Manathakkali Kai Vathal Kuzhambu Recipe, heat oil in a saucepan; add mustard, fenugreek, curry leaves and allow them to crackle.

Add the onions and saute until the onions are slightly tender and browned. Add in the Manathakkali Kai Vathal or Sundakkai Vathal and roast until darkened and crispy.

Once the Vathal is roasted add the tamarind water, 1/2 cup of water, sambar powder and salt.

Bring the mixture to a boiling point and then simmer the mixture for about 15 minutes.

The Sundakkai / Manathakkali Kai Vathal Kuzhambu should be of pouring consistency, as well as should have a slight pulpiness to it. Adjust the thickness by adding a little water if required. But personally we like it a little pulpy.

A lot of families along dissolve a teaspoon of rice flour into the water and add it as a thickening agent to the Vathal Kuzhambu. But personally I feel that the Kuzhambu tastes delicious in its original form when it thickens naturally when simmered.

Once done, check the taste and adjust the salt is required accordingly. Turn off he heat and transfer the Sundakkai / Manathakkali Kai Vathal Kuzhambu to a serving bowl.

Serve the Sundakkai/ Manathakkali Kai Vathal Kuzhambu along with hot steam rice topped with ghee, served along with Menthia Keerai Paruppu Usili and a Carrot Cucumber Tomato Salad for a wholesome south indian weeknight dinner or even a sunday lunch.