Ingredients

• Coriander seeds - 2 tbsps
• Toor dal - 1 tbsp
• Dry red chillies - 8
• Pepper corn - 3/4 tbsp
• Jeera - 1 tsp
• Shallots or small onion - 10
• Garlic - 10 flakes
• Gingili oil - 1/2 cup
• Mustard seeds - 1/2 tsp
• Methi - 1/4 tsp
• Urad dal - 1/2 tsp
• Tamarind pulp - 30 g
• Curry leaves - 1 sprig
• Salt to taste

How to Make Vatha Kulambu

• Heat a tsp of oil in a kadai. Roast coriander, peppercorn, jeera, tuvar dal, 7 dry red chillies till the peppercorns starts to splutter.
• Grind the roasted ingredients to a fine paste adding 1/2 the onions and garlic with 1/4 cup of water.
• Chop the rest of onions and garlic into halves.
• Heat oil in a pan, temper the mustard seeds.
• When it starts to splutter, add urad dal, methi, 1 red chilli and curry leaves.
• Saute for a few seconds, add onion, garlic and fry till golden brown.
• Add tamarind pulp, the ground mixture, salt and stir occasionally.
• The curry is ready when it becomes thick and the oil separates.
• Cook on medium heat after it starts boiling.
• Serve with boiled rice, dosa or idli.