Monday, June 2, 2014

VATHAL KULAMBU

INGREDIENTS:
Vathal -of your choice
Tamarind paste-from a handfull of tamarind
Jaggery powder-1/2 tsp
Sambar powder-1/2 tsp
Jeera-1/2 tsp
Fenugreek seeds(Venthayam)-1/2 tsp
Pepper corns-4-5 nos.
Red chillies-3
Sesame oil-2 tbsp
Refined oil-1 tbsp
Mustard seeds-1tsp
Urad dal-1/2 tsp
Curry leaves-5-6 leaves
Chilli powder-for extra spiciness
Salt-to taste

Method:
1.Heat both the oil in a kadai.
2.Splutter mustard seeds,urad dal,jeera,venthayam,pepper corns,curry leaves and red chillies.
3.When it splutters add vathal and let it fry for sometime.
4.Then add tamarind paste,sambar powder,chilli powder and l cup of water.
5.Let all the water reduce and oil will come out in the corners.
6.Don't add salt till now as vathal itself will have salt.
7.Now check for the spiciness and salt and add them if needed and add the jaggery.
8.Let it come to a creamy consistency and no water should be left out.
9.Switch off the stove and let it cool.
10.Store it in a dry air tight container.
11.If stored in a refrigerator, it has a longer shelf life.

NOTE:
1. DRY ROAST THE SALT IN AN EMPTY PAN TO REMOVE MOISTURE,TO HAVE A LONGER SHELF LIFE.
2.USE ONLY DRY SPOON ALWAYS.
3.USE MORE OIL IN THESE TYPE OF DISHES.
4.THESE TIPS ARE FOR ALL STORING READYMADE PASTE





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