Ingredients

• Maanga vathal and Sunda vathal - 1 cup each soaked in water for 15minutes
• 1 - big onion (half coarsely chopped and another half ground to paste)
• 2 - tomatoes ground to a puree
• 2 tbsp - sambar powder
• 2 tsp - tamarind paste or raw tamarind
• 1 tbsp - fenugreek seeds coarsely ground in mixer
• 1 tsp -mustard seeds
• 4 pods - garlic coarsely chopped
• 1 to 2 tsps - chilli powder
• 3 tbsp - oil
• 250 ml - water
• Salt to taste

How to Make Mango Vathal Kulambu

• Heat 2 tbsp oil in a kadai. Fry roughly chopped onions and garlic till golden brown.
• Drain fried onions and garlic and transfer to a plate.
• Add 1 tbsp oil to the hot oil in Kadai.
• Add fenugreek powder and allow it to turn brown.
• Add mustard seeds and curry leaves. Wait till seeds pop.
• Add onion paste and saute till light brown on medium heat.
• Add tomato puree and stir till it loses the raw flavour.
• Add Sambar powder and chilli powder (as desired).
• Saute for 3 to 4 minutes.
• Add 250 ml water to the kadai and cook closed.
• When mixture is boiling, add the fried onions, garlic and soaked maanga and sunda vathal.
• Add required salt.
• Cook covered till done.
• Dilute tamarind with water and then pour into the gravy. Tamarind paste also requires dilution)
• Boil the gravy closed for another 5 minutes and 5 minutes open on low heat.
• Maanga Vathal Kulambu is ready.