Dried Sundakkai Vathakuzhambu

Vathakuzhambu is most frequently made south indian dish either with fresh / dried sundakkai or with vegetables.  Tangy dish best served with appalam (papad).  Sometimes, I like to have it with curd rice.  Amma makes it with fresh sundakkai & freshly ground vathakuzhambu powder.  Rarely, I make this dish & prefer to use sambar powder for this preparation.  It taste awesome with homemade vathakuzhambu powder.  

Ingredients :

1. Dried sundakkai - handful
2. Oil - 1 tbsp
3. Mustard seeds - 1 tsp
4. Fenugreek seeds - 1 tsp
5. Curry leaves - 1 tbsp
6. Jeera - 1/4 tsp
7. Onion (finely chopped) - 1/4 cup
8. Garlic - 3 pods (optional)
9. Tomato - 1 no (finely chopped)
10. Tamarind (soaked in water) -  golf sized ball
11. Turmeric powder - 1/4 tsp
12. Chilly powder - 1 tsp (to taste)
13. Sambar powder - 1 tbsp (or vathakuzhambu powder)
14. Salt to taste
15. Jaggery - a pinch

Direction to cook :

1.   Heat oil in the pan, add mustard seeds, fenugreek seeds, jeera (cumin seeds) & curry leaves.  Add finely chopped onion & saute till tender.  Add garlic (optional).

2.   Add finely chopped tomato, turmeric powder, chilly powder & salt to taste.

3.   Add tamarind pulp & water (approx 1/2 cup).  Cook till done.

4.   Finally, add sambar powder, dried sundakkai & jaggery.  Cook for 5 more mins.

Serve with rice.