PAPAD, MANATHAKALI, CHUNDAKKA VATHALKUZHAMBU

Papad, manathakali,chundakka vathalkuzhambu I made because there were little of each ingredients left out in the container.  the papad was in small pieces,  manathakali and chundakka got over, hardly two  tbs each was left.  So decided to make the vathalkuzhambu with these and made rice.  loved it with chapati too.

Let us look at the recipe now:

Preparation time: 10 minutes
cooking time: 20 minutes
serves: 2-3

Ingredients:

1 1/2 tbsp chundakka vathal
1  1/2 tbsp manathakali vathal
1/2 cup  papad pieces (I used lijjat papad) You can use appalam pieces too
2 tbsp sambar powder
1 cup tamarind pulp  (not concentrated ) alternatively 1/2 tsp amchur powder mixed in water or 4-5 kokum
1/4 tsp turmeric powder
salt 
1/2 tsp rice flour.
2 tbsp oil
1 onion chopped (optional)
1/4 cup tur dal/masoor dal/moong dal  boiled. (optional)

Tempering:

1 tsp mustard seeds
1/2 tsp chana dal
1/4 tsp methi seeds
1/2 tbsp  chundakka vathal
1/2 tbsp manathakali vathal
few curry leaves
hing powder
2 bhor mirchi

Method:

Heat one tbsp oil in kadai.  add the chundaka vathal, fry keep aside, similarly fry the manathakali vathal, keep aside.  in the same oil, add the chopped onion and fry till translucent.  add the chundakka, manathakali, papad and the tamarind pulp.  add turmeric pwoder, salt and bring to boil till the raw taste of tamarind goes off  and reduced a little.

Mix the sambar powder, rice flour with little water and add to the tamarind and mix well. allow to boil.  add the tur dal if using.   the curry will become thick when it cools down a bit.  temper with the ingredients mentioned.  serve hot with  rice, appalam, papadam,wafer etc.