Vathal Kulambu/Spicy Tamarind Gravy (No Onion No Garlic) Recipe

Cooking Directions

• STEP 1.Soak tamarind in warm water and extract the pulp.
• STEP 2.Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves.
• STEP 3.Add the vathal and saut茅 until they turn golden brown.
• STEP 4.Add the tamarind pulp, turmeric powder, red chili powder, sambar powder, and salt.
• STEP 5.Cook the gravy on low heat until it thickens and the flavors meld together.
• STEP 6.Serve the Vathal Kulambu hot with steamed rice or dosa.

Cooking Tips

• You can use any vathal of your choice like sundakkai vathal, manathakkali vathal, or onion vathal.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer flavor, you can add a tablespoon of roasted sesame seed powder to the gravy.

Storage and Serving

• Vathal Kulambu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the gravy before serving and adjust the consistency by adding a little water if needed.
• Garnish with fresh coriander leaves before serving for added freshness.