This is a quick fix kuzhambu dish and taste heavenly. It is a special dish in every brahmin house. I have prepared and given the recipe the way my mom makes it and guarantee that it would taste great.
You can add any vegetables like raddish, drumstick or even dry sundakkai vathal to the gravy.
My favorite is with raddish. I just love it as an accompaniment to curd rice!
For the powder:
Oil - 1 tsp
Channa Dhal - 2 tsp
Urad Dhal - 2 tsp
Toor Dhal - 2 tsp
Red Chilli - 4
Fenugreek Seeds - 1 tsp
Curry leaves - few
Tamrind - small lemon size ball
Salt to taste
Vegetable - 1/2 cup diced / Sundakkai - handful
Sambhar Powder - 1 tsp
Rice Flour - 2 tsp (optional)
Oil - 2 tsp
Mustard Seeds - 1 tsp
How to make?
Extract the tamrind water and set aside.
Heat 1 tsp of oil in a pan and add all the ingredients under 'For the Powder' section. Roast till the color changes and switch off the flame.
Cool down and grind to a coarse powder in a mixie.
Add 2 tsp of oil to the same pan and add the mustard seeds. Allow to splutter.
Add the thinly diced raddish (or other vegetable) and saute for few minutes.
Add the sambhar powder and salt, saute the raddish so it is coated with the sambhar powder and salt.
Close the pan and let it steam for 8 minutes till partially cooked.
Add the tamrind gravy to the pan along with the ground masala powder. Mix well.
Let it come to a boil, the gravy would have also thickened.
If you feel the gravy is very watery, mix the rice flour with little water to form a paste andmix this to the gravy.
Allow to boil for 10 minutes and switch off the flame.
Serve this with white rice and gingelly oil for the best taste.
Vegetable of your choice can be used. In case of vegetables which take longer cooking time, partially boil them prior to adding to the pan, as they would not cook fully in tamrind water.
If using dry sundakkai vathal, fry them seperately in oil before adding to the pan.
This can be stored in the fridge for couple of days and makes a great travel food.