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Tamarind curry

By: Lakshmi Kalyanraman

Tamarind curry or Vattha Kulambu

ORIGIN:

"Tamarind curry" or Vattha Kulambu is a popular south indian dish (especially in the state Tamil nadu).Its main ingredient is tamarind which is rich in tanic acid which helps in digestion if taken in limited quantity.Children please avoid this.

INGREDIENTS

Tamarind - a big lemon sized ball

Sambar powder - 4 tsps.

Salt - 2 tsps.

Curry leaves - 4 tsps.

Mustard seeds - 1 tsp.

Ginglee oil - 10 tsps.

Onions - 1 big

Fenugreek - 1tsp.

Thuvar dhal - 2tsps.

PROCEDURE

Step 1:First of all soak the tamarind in hot water for 20 minutes.

Step 2:Then ,mix the tamarind in the water and filter the residue.

Step 3:Add 4 cups of water to the filtered tamarind water.

Step 4:Add curry leaves to it.

Step 5:keep it aside.

Step 6:Fry the onions,mustard seeds,fenugreek,thuvar dhal with 4 tsps. of sambar powder and salt in 10 tsps of oil for 5 minutes.

Step 7:Then pour this into the tamarind water.

Step 8:Boil the mixture for 20 minutes.

Step 9:Mix 2 tsps of rice flour with 11/2 tsps. of water and add this to the boiling mixture.

Step 10:Stir well for 1 minute immediately after adding the rice flour.

Step 11:Heat for 2 minutes.

Step 12:Remove from heat

Step 13:Serve hot with plain rice and pappad.

NOTE:

*Take all the ingredients in the above mentioned quantity only.

*Use dark tamarind for better results.

*Do not forget to stir well after adding rice flour to the boiling mixture or else the rice flour will become soild cubes and start floating in the curry.

Article Source: http://recipes-indian.com

About the Author: Mrs.Lakshmi Kalyanraman is one of the most principal contributors to the recipe site www.recipes-indian.com/
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