Ingredients

• 15 to 20 - small onions or 2 big onions
• A lime-sized ball - tamarind
• 2 tsp - coriander (dhania) powder
• 2 tsps - sambar powder
• 1 tsp - cumin powder
• 1/4 tsp - pepper
• 1/2 tsp - red chilli powder
• A pinch - turmeric powder
• A pinch - asafoetida
• 2 tsps - rice flour
• Salt
• A little jaggery
• For seasoning:
• 1/2 tsp - mustard
• 1/2 tsp - Fenugreek (Methi)
• Curry leaves
• Ground nuts or roasted channa dal
• Coriander for garnishing.

How to Make Vangaya Vathakozhambu

• In a deep-frying pan, heat 3 to 4 tsp of gingili oil or any other refined oil.
• Add mustard, methi, asafoetida, ground nuts or roasted channa dhal, and curry leaves. Allow it to fry.
• Then add the finely cut onions and fry well.
• Extract well diluted juice from the tamarind and add to the fried onions.
• Add all the masala powders, salt, a little jaggery and allow to simmer well so that the tamarind juice is reduced to 1/4 the total quantity.
• Once it has simmered, mix the 2 tsp rice flour with a little water and make a diluted paste.
• Add this to the simmering tamarind juice and allow it to come to boil.
• Turn off the heat and garnish with coriander.
• This goes well with plain rice or curd rice.