Sundakaai Vathal Kuzhambu - Restaurant Style

 Ingredients:

Small onion - 15 (fine chop)

Garlic - 8-10 (chop)

Sundakaai Vathal - 3 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Vadagam - Little

Tamrind - Lemon Size (soak in water)

Curry Leaves - 2 sprigs

Coriander Leaves - Little (fine chop)

Dry Red Chilly - 1

Sambar Thool - 2 tbsp

Hing - a pinch

Salt, Oil, Water - As reqd

Masala:

Dry Red Chilly - 4

Garlic - 6-8

Fenugreek Seeds - 1/8 tsp

Channa dal - 2 tsp

Urad dal - 1 tsp

Cumin seeds - 1 tsp

Black pepper corn - 1 tsp

Coriander seeds - 1 tsp

Curry Leaves - 2 sprigs

Oil - 1 tsp

Method:

• Soak tamrind in water and strain the impurities and set aside.
• Heat oil in pan and add sundakaai vathal.
• Saute this in low flame for a min and then blend it coarsely and set aside.
• Heat a tsp of oil and add items under masala one by one.
• Saute in low flame for 2-3 mins.
• Transfer this to plate and blend it to a fine paste.
• Add app 1/2  cup water.
• Heat 4 tbsp of oil and add mustard seeds, cumin seeds and vadagam.
• Add in dry red chilly, curry leaves and onion and saute for a while.
• Cook in low flame.
• Add in garlic and saute.
• Add in tamrind water and let it boil on high flame for 2-3 mins.
• Add in grinded paste,sundaakaai vathal (reserve a tsp).
• Mix well.
• Add in sambar thool, salt and hing and mix well.
• Cook in low flame till kuzhambu thickens.
• Sprinkle the remaining sundakaai vathal and sprinkle coriander leaves.
• Serve hot with rice.

Note:

You can fry and add the vathal as such, blending is optional.